Bellini Recipe
- Prepare the glass: Use a chilled Champagne flute for serving.
- Add peach puree: Pour 1 oz (30 ml) of peach puree into the glass. Fresh white peach puree is traditional, but you can use bottled peach puree or nectar if fresh peaches are not available.
- Top with Prosecco: Slowly pour 4 oz (120 ml) of chilled Prosecco over the peach puree. Pour gently to avoid overflowing and preserve the bubbles.
- Stir gently: Stir the drink gently to combine the Prosecco and peach puree.
- Garnish (optional): Garnish with a peach slice or mint sprig for an elegant presentation.
Explore: Bellini Variations
Bellini Ingredients
- 1 oz (30 ml) peach puree – Traditionally made from fresh white peaches, but peach nectar or puree works as a substitute.
- 4 oz (120 ml) Prosecco – A light, dry Italian sparkling wine is best for a refreshing Bellini.
- Peach slice or mint sprig – For garnish (optional), adding a fresh, elegant touch.
Bellini FAQ
What is a Bellini made from?
A Bellini is made from peach puree and Prosecco. It’s a light, fruity, and bubbly cocktail traditionally served in a Champagne flute.
Can I use something other than Prosecco in a Bellini?
Yes! You can substitute Prosecco with other sparkling wines like Champagne or Cava. Just make sure to choose a dry variety to balance the sweetness of the peach puree.
Can I make a Bellini with bottled peach nectar?
Yes, bottled peach nectar or puree can be used if fresh white peaches aren’t available. For the best flavor, look for a high-quality puree with minimal added sugars.
How should a Bellini be served?
A Bellini is traditionally served in a Champagne flute, which helps preserve the bubbles and highlights the cocktail’s elegance.
What’s the origin of the Bellini?
The Bellini was invented in Venice, Italy in the 1940s by bartender Giuseppe Cipriani at Harry’s Bar. It was named after the Renaissance painter Giovanni Bellini because the color of the cocktail reminded Cipriani of the artist’s works.
Can I make a frozen Bellini?
Yes! To make a frozen Bellini, blend frozen peach slices with a little Prosecco or peach nectar, then top with more Prosecco for a refreshing, slushy version.
