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+ servings

Peach Bellini

This delightful prosecco and white peach puree cocktail has been a staple at Harry's Bar in Venice since 1948!
Prep Time10 mins
Course: Alcohol
Cuisine: Italian
Keyword: peach bellini
Servings: 5 glasses
Calories: 108kcal
Author: Cynthia
Cost: $20


  • 1 pound white peaches (about 3) peeled.
  • 1 bottle prosecco DOC or DOCG


  • Bring a large pot of water to a boil. With a sharp knife, cut an x in the bottom of each peach.
  • When the water comes to a boil. Drop the peaches in the boiling water. After 1 minute, remove the peaches from the boiling water and drop into a bowl of ice water to stop them from cooking. This will allow you to remove the skins easily.
  • In a food processor or blender, puree the peaches until they are smooth. This should yield about 1 cup of peach puree.
  • Pour about 1/2 of the bottle of prosecco into a cocktail shaker or pitcher. Stir in 1 cup of peach puree and gently mix.
  • Divide the remaining prosecco between 4 or 5 glasses. Then top with bellini mixture.


  • If white peaches are not in season, you can substitute frozen white or yellow peaches.
  • If you'd like a "peachier" color add 1 teaspoon of pure cherry juice to each glass.
  • The puree can be made ahead of time. To preserve the color add a tablespoon of fresh lemon juice.
  • Traditionally peach bellinis are made with prosecco. Look for DOC or DOCG to ensure you're getting a good quality prosecco from Italy. 


Serving: 1glass | Calories: 108kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 22mg | Potassium: 235mg | Fiber: 1g | Sugar: 9g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg