Peach Bellini

Pro tips

• Use ripe peaches at peak sweetness; underripe fruit will taste flat. Gently squeeze to check for give near the stem.
• Chill both the peach puree and prosecco thoroughly before mixing to preserve the drink's refreshing quality.
• Pour prosecco slowly into each glass after adding puree to control fizz and prevent overflow.
• Add lemon juice to brighten the peach flavor and balance sweetness; taste and adjust before serving.

Substitutions

• Prosecco → Cava or Champagne (drier alternatives; adjust sweetness accordingly)
• Fresh peaches → Peach nectar or white peach juice (use 3–4 tbsp per serving, reduce simple syrup)
• Simple syrup → Honey or agave nectar (1 tsp, dissolved in warm water first)

Storage & make-ahead

Peach puree keeps refrigerated in an airtight container for up to 4 days; prepare within hours of serving for best flavor and color.

Can I make peach puree ahead of time?

Yes. Prepare the puree up to 4 hours ahead and refrigerate in an airtight container. Assemble with prosecco just before serving to preserve carbonation.

What if I don't have fresh peaches?

Use frozen peaches (thawed and drained) or high-quality peach nectar. Fresh peaches deliver the best flavor, but frozen works well in a pinch.

Can I scale this recipe for a party?

Yes. Multiply the peach puree by the number of servings needed, chill thoroughly, then top each glass with prosecco individually to keep it fizzy.

What type of prosecco should I use?

Use a dry or extra-dry prosecco. Brut works best to balance the sweetness of the peach puree without overpowering the drink.

Do I need to peel the peaches?

Yes. Blanch peaches in boiling water for 1–2 minutes, then plunge in ice water to remove the skin easily before pureeing.