Peach Bellini

5 from 7 votes

This delightful prosecco and white peach puree cocktail has been a staple at Harry's Bar in Venice since 1948!

Prep Time10

Course: Alcohol

Cuisine: Italian

Servings: glasses

Calories: 108kcal

Author: Cynthia

Cost: $20

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.