I’ve always believed a perfect Bellini starts with the freshest peaches and the right Prosecco. The balance between sweet fruit and crisp bubbles is what makes this cocktail stand out. But getting that texture just right takes a bit of know-how. If you’ve ever wondered how to elevate your homemade Bellini beyond the basic mix, there’s a trick to it that changes everything.
Recipe
This homemade Bellini is the crowning jewel of brunch cocktails—refreshing, luxurious, and so easy to make, you’ll wonder why you ever ordered it out. The secret? Freshly pureed peaches that bring a vibrant, juicy sweetness you just can’t get from store-bought mixers.
Paired with crisp, bubbly Prosecco, it’s like summer in a glass, crisp and fruity with that irresistible effervescence. I’ve made this for countless gatherings, and without fail, it’s the first thing to disappear.
Whether you’re hosting a fancy brunch or just treating yourself to a lazy Sunday morning, this Bellini delivers pure indulgence in every sip. Trust me, once you try it homemade, you’ll never go back.
Ingredients
A great Bellini starts with the right ingredients—fresh, simple, and high-quality. The magic is in the balance: sweet, ripe peaches and crisp, bubbly Prosecco. Don’t skimp on the fruit—it’s the star. Here’s what you’ll need:
- Fresh ripe peaches – *Non-negotiable.* The best Bellinis use fresh, juicy peaches (white or yellow) for that vibrant, natural sweetness.
- Frozen peaches – Can work in a pinch, but thaw and strain them first to avoid watering it down.
- Prosecco – A dry, well-chilled bottle is key. The bubbles should be lively, not flat. If you don’t have Prosecco, a dry sparkling wine or even Champagne works—just avoid anything too sweet.
- Superfine sugar (optional) – Only needed if your peaches aren’t perfectly ripe. A teaspoon can smooth out tartness, but taste first!
- Lemon juice (optional) – A tiny splash brightens the flavor if your peaches are very sweet.
Pro tip: Freeze peach purée in ice cube trays for instant Bellini-ready mix. Just blend with Prosecco straight from the freezer for a frosty, no-watered-down drink.
How to Make the Best Peach Prosecco Cocktail
Pro Tip: For a frozen twist, blend peach puree with ice before adding Prosecco—just pulse briefly to keep it airy.
Watch Out: Avoid over-blending the puree, which can aerate it and make the drink foamy instead of crisp.
Nutrition
This invigorating homemade Bellini is a light and fruity cocktail. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 12 g |
| Sugars | 10 g |
| Protein | 0.5 g |
| Fat | 0 g |
| Sodium | 5 mg |
Chef Tips
When making a Bellini at home, I always recommend using the ripest peaches you can find—they’ll blend smoother and add natural sweetness.
Chill your glasses beforehand for an invigorating sip. Use prosecco instead of champagne for a lighter touch.
Strain the peach puree to avoid pulp bits. Serve immediately to preserve the bubbles.
Experiment with peach-nectarine blends for a twist. Enjoy responsibly—it’s a delightful treat!
