Sparkly and refreshing, a Bellini is a light and fruity Italian cocktail made with just 2 ingredients: Prosecco and peach nectar or purée.

Three bellinis garnished with fresh peace slices.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Bellini Recipe

Recipe ingredients

Labeled ingredients for bellinis.

Ingredient notes

  • Peaches: Traditional bellinis are made with white peaches, but yellow peaches work just as well. Both peach nectar and peach purée produce an authentic bellini (peach juice works, too). To make your own fresh peach purée, see the Recipe tips and variations section.
  • Dry sparkling wine: Prossecco is the official choice of purists, but any dry sparkling wine will do.

Step-by-step instructions

  1. In a chilled champagne flute, add peach nectar or juice. Top with sparkling wine.
Making a bellini in a fluted glass.
  1. Using a bar spoon gently life peach mixture to the top to combine. Garnish with peach slice and serve.
Making a bellini in a fluted glass.

Recipe tips and variations

  • Yield: This recipe makes one Bellini cocktail.
  • Glassware: Bellinis are traditionally served in a fluted glass such as a champagne flute.
  • Big batch: To make a batch of 8 cocktails, combine 20 ounces (2 ½ cups) peach nectar and 24 ounces (3 cups) dry sparkling wine. Serve with glassware and peach slices on hand so guests can help themselves.
  • Peach purée: To make your own peach purée, first peel and blanch the peaches. Score the blossom end (bottom) of each peach with an x. Immerse in boiling water until the skins pull back, about 20 to 40 seconds. Immediately plunge into ice water to stop the cooking process. Remove the skin with your fingers or a paring knife, then cut each peach in half and remove the pit. Add the peach flesh to a blender or food processor and blend until smooth. Frozen peaches (thawed) may be used to make peach purée, too.
  • Peach schnapps: For a a boost of peachy flavor, add ¼ ounce (1 ½ teaspoons) peach schnapps.
  • MimosaSubstitute orange juice for the peach juice (add ¼ ounce orange liqueur if desired). Garnish with an orange slice.
  • Puccini: Substitute Mandarin orange juice for the peach nectar.
  • Rossini: Substitute strawberry purée for the peach nectar.
  • Tintoretto: Combine equal parts pomegranate juice and dry sparkling wine.
  • Non-alcoholic: Substitute seltzer for the sparkling wine.
Three bellinis garnished with fresh peace slices.

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Three bellinis garnished with fresh peach slices.

Bellini

Sparkly and refreshing, a Bellini is a light and fruity Italian cocktail made with just 2 ingredients: Prosecco and peach nectar or purée.
5 from 1 vote
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 1 cocktail
Course Drinks
Cuisine Italian
Calories 140

Ingredients 

  • 2 ½ ounces peach nectar or juice or purée (5 tablespoons, see notes 1 & 6)
  • 3 ounces dry sparkling wine such as Prosecco, chilled (6 tablespoons, see note 2)
  • 1 slice peach for garnish

Instructions 

  • In a chilled champagne flute, add peach nectar or juice. Top with sparkling wine.
  • Using a bar spoon gently life peach mixture to the top to combine. Garnish with a peach slice.

Notes

  1. Peaches: Traditional bellinis are made with white peaches, but yellow peaches work just as well. Both peach nectar and peach purée produce an authentic bellini (peach juice works, too). To make your own fresh peach purée, see note 6.
  2. Dry sparkling wine: Prossecco is the official choice of purists, but any dry sparkling wine will do.
  3. Yield: This recipe makes one Bellini cocktail.
  4. Glassware: Bellinis are traditionally served in a fluted glass such as a champagne flute.
  5. Big batch: To make a batch of 8 cocktails, combine 20 ounces (2 ½ cups) peach nectar and 24 ounces (3 cups) dry sparkling wine. Serve with glassware and peach slices on hand so guests can help themselves.
  6. Peach purée: To make your own peach purée, first peel and blanch the peaches. Score the blossom end (bottom) of each peach with an x. Immerse in boiling water until the skins pull back, about 20 to 40 seconds. Immediately plunge into ice water to stop the cooking process. Remove the skin with your fingers or a paring knife, then cut each peach in half and remove the pit. Add the peach flesh to a blender or food processor and blend until smooth. Frozen peaches (thawed) may be used to make peach purée, too.
  7. Peach schnapps: For a a boost of peachy flavor, add ¼ ounce (1 ½ teaspoons) peach schnapps.
  8. MimosaSubstitute orange juice for the peach juice (add ¼ ounce orange liqueur if desired). Garnish with an orange slice.
  9. Puccini: Substitute Mandarin orange juice for the peach nectar.
  10. Rossini: Substitute strawberry purée for the peach nectar.
  11. Tintoretto: Combine equal parts pomegranate juice and dry sparkling wine.
  12. Non-alcoholic: Substitute seltzer for the sparkling wine.

Nutrition

Serving: 1cocktailCalories: 140kcalCarbohydrates: 26gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 396mgFiber: 3gSugar: 23gVitamin A: 685IUVitamin C: 14mgCalcium: 20mgIron: 1mg
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