Classic Bellini
White peach puree topped with cold Prosecco for a two-ingredient sparkling drink that suits a midnight toast.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 5 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- No-cook / minimal cooking.
- Storage, freezing and reheating covered below.
This Classic Bellini recipe takes 5 min and makes 4 servings. A bellini is white peach puree topped with Prosecco, and the quality of the drink depends almost entirely on the peaches.
Helpful guides
Instructions
Bring a pot of water to a boil and set a bowl of ice water beside it. Cut a small X in the base of each peach, lower it into the boiling water for 30 seconds, then move it to the ice bath and slip the skin off with your fingers. Peels make the puree fibrous and slightly bitter, and blanching lifts them without trimming away flesh.
Halve and pit the peaches, cut them into chunks, and blend until completely smooth, about 1 to 2 minutes. Add the lemon juice, 1 teaspoon of sugar, and the water or nectar only if the puree is too thick to spoon. Lemon slows browning and keeps the color pale.
Taste the puree and add the second teaspoon of sugar only if the fruit is underripe. Press it through a fine sieve for a silkier drink, then chill it in a covered container at least 30 minutes. Warm puree knocks the fizz out of the Prosecco the moment the two meet.
Spoon 1/4 cup of chilled puree into each chilled flute, or 2 tablespoons for a lighter, drier drink. Tilt the glass and pour the Prosecco slowly down the side until it is nearly full, then stir once with a spoon handle just to lift the puree off the bottom.
Add a peach wedge to each glass and serve right away. Prosecco sheds its bubbles quickly once mixed, so pour the glasses as guests arrive instead of lining them up in advance.
For a blended version, blend the chilled puree with 1 cup of ice and 1/2 cup of Prosecco until slushy, pour into chilled glasses, and top with more Prosecco. Ice dilutes the drink, so start with slightly underripe peaches for a sharper frozen mix.
Troubleshooting — fixes, not repeats
- If the bellini tastes dull, the peaches were not ripe or sat too long in the refrigerator. White peaches should smell sweet at the stem and give slightly to a gentle press, so let firm fruit sit on the counter a day or two.
- If the drink is too sweet, use less sugar in the puree or pour 2 tablespoons per glass instead of 1/4 cup. Prosecco varies in sweetness, so taste the wine on its own before sweetening the fruit.
- If the puree separates in the glass, it was too thick or too cold. Thin it with a spoonful of water or nectar and stir once gently with a spoon handle, since vigorous stirring only drives the bubbles out.
- If the color turns brown, the puree sat too long without acid. Lemon juice is what keeps peach flesh pale, so blend it in immediately and store leftovers with plastic wrap pressed onto the surface.
Make it your way
- Old Dhaka style: Keep the puree cold, the wine colder, and the pour slow in every version.
- Serving with rice or naan: For a frozen bellini, blend the chilled puree with ice and a little Prosecco until slushy and serve it in a coupe with a peach wedge.
- A peach and raspberry version stirs 1 tablespoon of raspberry puree into each glass for a sunset look.
- Nonalcoholic pours use chilled sparkling water or a zero-proof sparkling wine with the same puree and the same ratio.
- Yellow peaches work when white ones are out of season, though the drink tastes tarter and may need the extra teaspoon of sugar.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze puree in ice cube trays up to 3 months and thaw overnight in the refrigerator.
FAQ
Can I use frozen peaches?
Yes. Thaw them fully, then drain the excess liquid so the puree stays thick enough to spoon. Frozen peaches are picked ripe and often taste better than firm fresh ones in winter. Adjust sugar after tasting, since frozen fruit can run sweeter or tarter than expected.
Do I need white peaches?
White peaches give the classic floral, low-acid flavor, but yellow peaches work with a slightly tarter result. Nectarines blend well too and need no peeling when the skin is thin. Taste the puree and adjust sugar and lemon before the bottle is opened.
How cold should everything be?
Chill the puree at least 30 minutes and the Prosecco several hours, ideally overnight in the refrigerator, and chill the glasses as well. Warm fruit or warm wine flattens the drink within a minute, and no extra Prosecco brings the bubbles back.