Classic bellini

Pro tips

• Chill champagne flutes in the freezer for at least 15 minutes before serving to maintain carbonation and temperature.
• Add prosecco slowly and stir gently to avoid over-carbonation and ensure even flavour distribution.
• Use fresh or frozen white peach purée, not peach nectar; nectar contains added sugar and will make the drink cloyingly sweet.
• Serve immediately after pouring prosecco; the drink is best within 5 minutes while bubbles are at peak.

Substitutions

• White peach purée → fresh peach nectar (use slightly less, as nectar is sweeter)
• Prosecco → champagne or cava (adjust quantity to 100–120ml; taste will shift from fruity to dry)
• Lemon juice → fresh lime juice (shifts flavour profile to tropical-tart)

Storage & make-ahead

Bellinis must be served immediately after assembly. Prepare peach and lemon mixture up to 4 hours ahead, refrigerated; add prosecco only when serving.

Equipment

champagne flute · jigger or measuring cup (50ml and 100–120ml)

Can I make bellinis ahead for guests?

Prepare the peach purée and lemon juice mixture in advance, but add prosecco only just before serving to preserve carbonation and prevent the drink from going flat.

What's the best white peach purée to use?

Use fresh white peach purée or frozen; avoid nectar with added sugar. Blend fresh peaches and strain if making from scratch.

Can I substitute prosecco with champagne or cava?

Yes—champagne will taste drier and more complex, cava is slightly sweeter. Use the same 100–120ml quantity.

Why does the recipe say to chill the champagne flute?

A chilled flute keeps the bellini cold longer and prevents the prosecco from losing bubbles too quickly due to temperature shock.

How much does this recipe make?

One serving per champagne flute. The ingredient quantities given make one classic bellini; multiply by the number of guests.