Peach Bellini
Make a Peach Bellini: silky peach puree topped with chilled Prosecco for a bright, elegant cocktail.
Ingredients
- 15 ounces frozen peaches, (thawed)
- 1 tablespoon granulated sugar
- 1 bottle (750 milliliters) Prosecco or champagne, (chilled)
Instructions
Step 1: Blend the peaches with sugar
Place the thawed frozen peaches (including any released juice) into a blender with the tablespoon of granulated sugar and pulse until the mixture is completely smooth and homogenous. Work until the puree is silky but still shows the slightest hint of peach fiber — a soft, velvety emulsion with a faint froth on top and a glossy, syrupy sheen. This is the sensory core of the Bellini: bright, viscous, and fragrant, warm in color though cooled by the fruit.
Step 2: Portion the peach puree into serving glasses
Spoon or gently pour the peach puree into two slender flute glasses until each is approximately half-full, letting the viscous peach layer settle with a soft surface texture and tiny suspended fruit particles just visible beneath the froth. The visual milestone here is the chunky-but-smooth peach layer sitting as a dense, tactile base — thick enough to hold a gentle crown of bubbles when the sparkling wine is added.
Step 3: Top with chilled Prosecco and serve
Pour chilled Prosecco slowly down the side of each flute so the sparkling wine gently lifts through the peach puree, creating delicate streams of fine bubbles that rise and collect into a bright, airy foam at the rim; give each glass a tiny, careful stir to marry the layers. The finished Bellini is a two-tone glass: dense, sunset-orange peach at the bottom and translucent, effervescent pale gold above, speckled with pinhead bubbles and soft condensation on the glass. Serve immediately for maximum effervescence.
Notes
- Use frozen peaches for consistent texture and flavor.
- Adjust sugar to taste; omit if peaches are very sweet.
- Keep Prosecco chilled until serving to preserve bubbles.
- Freeze extra puree in ice cube trays for future batches.