Peach Bellini Cocktail

The peach bellini, originally created at Harry’s Bar in Venice, is a simple, elegant cocktail. But you don’t have to go all the way to Italy to enjoy this lovely prosecco drink! Here’s how to make a peach bellini at home.

What is a Bellini?

Very simply, a bellini is a light and refreshing cocktail made with just two ingredients: prosecco and peach puree.

The key is to use white peaches for the best peach bellini recipe. If the white peaches are perfectly ripe, there will be no need to add any simple syrup, as they will be sweet enough.

Where did the Bellini Originate?

The original bellini from Harry’s Bar in Venice was created by Giuseppe Cipriani in 1948.

Cipriani had a predilection for white peaches which are only in season in Italy from June until September. He mixed it with prosecco (the Champagne of Italy) and the bellini was born. Read more about the bellini on the Cipriano website.

Rediscovering Venice: The Iconic Harry’s Bar Bellinis

As an English major in college, I wanted to see the romantic city of Venice that Ernest Hemingway had loved and written about. Hemingway even had his own booth at Harry’s Bar.

At the time, I was doing Europe on $5 a day, so I couldn’t afford a Harry’s Bar Bellini.

Fast forward 40 years. My husband and I visited Florence and Venice and I made a beeline to Harry’s Bar. This time we’d have bellinis!

I’m not going to lie, they were expensive – 22 euros for a glass! But we sat at the bar anyway for this once-in-a-lifetime experience. I took copious mental notes, and a few photos, so I could try to replicate this iconic prosecco cocktail at home.

Testing the Harry’s Bar Bellini

I’m not going to say this part was hard. When I returned from Venice, I tested this recipe no less than five times. 

Since white peaches were not in season at that time, I ordered a bartender’s white peach puree from Amazon. The flavor was close, but not perfect, and the color was dull. 

The next step was trying frozen white peaches. This was closer in flavor, but the color still wasn’t the pale peachy pink color of the Harry’s Bar Bellini

I decided to wait until white peaches were in season and go back to the original peach bellini recipe. I followed the bellini recipe instructions to a tee, though they are vague. It says to “mash the peaches with a china cap (chinoise) or potato masher.” This resulted in a bellini that was too pulpy and a bit bitter.

Next, I tried adding a teaspoon of pure cherry juice to some of the peach puree. That helped the color, but the juice is a bit costly when you’re only using a few teaspoons.

You can see below both versions. Is the color difference that important? The left is pure peach puree and prosecco, and the right has just a teaspoon of pure cherry juice.

Finally, I decided to remove the peels. I blanched them briefly in boiling water to help the skins slip off easily. I put the peaches in the food processor and pureed them until smooth.

This was it! The color was perfect. The pink hue around the pit was just enough to give the puree that pale pink color. Best yet, the brief blanching brought out the sweetness. The resulting puree was so sweet I didn’t need to add any simple syrup.

What Ingredients Do You Need for a Peach Bellini Cocktail?

Traditionally, white peaches are used in a peach bellini recipe. There are lots of bellini recipes that use regular yellow peaches, but just be aware that yellow peaches are not used at Harry’s Bar in Venice. While the bellini will still be delicious, it won’t be completely authentic.

Then, there is the prosecco. As with most Italian products, there are strict regulations on what can be labeled “prosecco“.

Just like Champagne, which is only grown in the Champagne region of France, prosecco is similar in that you’ll want to find a prosecco that has either a DOC or DOCG label. This guarantees you’ll be getting a product from Italy. 

If you cannot find DOC prosecco, you can substitute prosecco with sparkling white wine or champagne. Just be sure to purchase the best quality you can find.

You can read more about prosecco and the meaning of DOC and DOCG on a day trip to Valdobbiadene, which is just an hour from Venice.

How Do You Make a Peach Bellini?

This is where a lot of peach bellini cocktail recipes you will find on the internet are wrong. Lots of recipes use yellow peaches, and most add peach puree to each glass and then top with prosecco. That’s not how it’s done at Harry’s Bar.

First, the bartender lined up the glasses on the bar. He filled each glass about ⅓ full with prosecco, then topped each glass with the peach and prosecco mixture.

Choose ripe, but not mushy, or bruised white peaches, and bring a pot of water to a boil. Fill a separate small bowl with cold water and some ice cubes.

Cut an “X” in the bottom of each peach. This will allow the skin to be easily removed once you’ve blanched the peaches. Drop the peaches in the boiling water and blanch for about 60 seconds.

Remove from the boiling water and drop into the ice water. When cool, peel each peach and discard the peels and pits.

In a food processor or blender, puree the peaches until they are smooth. You should end up with about 1 cup. Pour the peach puree into a large pitcher.

Add about 1/2 of a bottle of prosecco and gently stir to mix prosecco and peach puree.

Evenly divide the remaining prosecco between 4 or 5 glasses. The bartender adds prosecco to the glasses first, then tops with the peach and prosecco mixture.

Serve immediately for the best peach bellini taste!

When Are White Peaches in Season?

White peaches are in season in most of the northern hemisphere from June until September. You can also buy peach puree or use frozen white peaches if you want to make a white peach bellini when white peaches are not in season.

What Kind of Glass Is Used For a Peach Bellini?

The glass used at Harry’s Bar is not a champagne flute, but rather a shorter stemless flute. If you want authentic, go with the stemless flute. However, you can always use a normal flute glass or a coupe champagne glass.

What’s the Difference Between a Bellini and a Mimosa?

While both cocktails are typically served at brunch and go great with a blintz souffle, there are two differences. The recipe for a bellini cocktail is made with peach puree and prosecco, and mimosas are made with sparkling wine or champagne and freshly squeezed orange juice.

The differences result in distinct flavor profiles and occasions for serving. Bellinis offer a sweet, peachy flavor and are often enjoyed during brunch or as a pre-dinner cocktail, while Mimosas are typically served at brunch for their refreshing citrus taste.

Can I Make a Non-Alcoholic Bellini?

Absolutely! A non-alcoholic peach bellini is easy to make and still tastes great!

Instead of prosecco, substitute sparkling water or sparkling apple cider. Use the same proportions of 1 part peach puree to 3 parts sparkling cider for the best non-alcoholic peach bellini recipe.

Can I Make the Peach Puree Ahead of Time?

Once I had the perfect peach bellini recipe, I decided to see if I could refrigerate the peach puree ahead of time to make it easier to serve.

I added 1 teaspoon of lemon juice to 1/3 of a cup of peach puree. 4 hours later, the color was still intact!

Can I Freeze the Puree?

If you’re planning on freezing the peach puree, add 1 tablespoon of lemon juice to 1 cup of the puree to help preserve the color.

Lemon juice has ascorbic acid, or vitamin C, which is a powerful antioxidant that slows down the oxidation process and leads to the fruit retaining its freshness and color longer!

Exploring Cocktails Beyond the Bellini

Another lovely pink drink is the Kir Royale. This classic French drink is made with champagne and creme de cassis and has a crisp but fruity taste.

Had enough of Italy? Take a trip to Mexico with this classic 3-2-1 Margarita!