A Bellini is an elegant Italian aperitif combining white peach purée and chilled Prosecco, created at Harry's Bar in Venice. Its signature quality is the delicate balance between fruity sweetness and sparkling wine with minimal stirring to preserve carbonation.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Add white peach purée to a chilled Champagne flute.
Slowly pour chilled Prosecco over the purée.
Gently stir once or twice to combine without losing carbonation.
Serve immediately.
The peach purée can be prepared and refrigerated up to 2 days ahead. Always combine with chilled Prosecco immediately before serving for optimal carbonation.
Champagne flute · Bar spoon or cocktail stirrer
Prosecco is traditional, but Champagne or Cava work as substitutes. Prosecco offers the proper balance of acidity and bubbles for the classic recipe.
Use white peach purée, which is the authentic ingredient. Fresh purée made from blanched white peaches yields the best flavor; canned or frozen white peach purée is an acceptable shortcut.
Minimal stirring preserves the Prosecco's carbonation and prevents the drink from going flat. One or two gentle stirs are enough to combine without agitation.
Assemble Bellinis immediately before serving. The peach purée can be prepared in advance and chilled, but combine with Prosecco only when ready to drink.
Common variations include Rossini (strawberry), Puccini (banana), and Tintoretto (pomegranate). Frozen Bellinis blend peach purée with ice and Prosecco for a different texture.
