Name: Italian Peach Bellini Recipe
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Italian
Ingredients: 2 oz (60 ml) fresh peach purée (from 1–2 ripe white or yellow peaches); 4–6 oz (120–180 ml) chilled Prosecco (Brut or Extra Dry); Fresh peach slice, for garnish (optional)

Experience the taste of Venice with this classic Italian Peach Bellini. Fresh white peach purée blends with crisp, bubbly Prosecco to create a light, elegant cocktail with delicate floral peach notes and lively sparkle.

Named after the Renaissance painter Giovanni Bellini, its soft pink hue and refreshing elegance make it the perfect aperitivo for warm evenings and special celebrations.

Why You’ll Love This recipe

You’ll fall head over heels for this Italian Peach Bellini because it captures the effortless sophistication of Harry’s Bar in Venice with just two beautiful ingredients. The fresh peach purée brings a naturally sweet, aromatic flavor that dances beautifully with the crisp bubbles of Prosecco, creating a drink that feels both luxurious and wonderfully light.

Unlike heavier cocktails, this one is refreshing and sessionable, encouraging long conversations on sunny terraces or lively dinner parties. Making it at home gives you that authentic Venetian experience without the plane ticket, and the vibrant yet subtle pink color always draws compliments.

It’s incredibly quick to prepare once the purée is ready, making it ideal for effortless entertaining. Best of all, it celebrates seasonal peaches at their peak, turning simple ripe fruit into something truly magical. Whether you’re toasting a special occasion or simply unwinding after a warm day, this Bellini brings joy, elegance, and a true taste of Italian dolce vita to every glass.

Yield: 1 serving

Italian Peach Bellini Recipe

Elegant Venetian Peach Bellini with fresh peach purée and bubbly Prosecco—light, refreshing Italian classic.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

2 oz (60 ml) fresh peach purée (from 1–2 ripe white or yellow peaches)
4–6 oz (120–180 ml) chilled Prosecco (Brut or Extra Dry)
Fresh peach slice, for garnish (optional)

Instructions

Start by selecting perfectly ripe, fragrant peaches—these will give your Bellini that authentic sweet floral aroma straight from an Italian summer orchard.
Peel the peaches (blanch briefly in hot water if the skins are stubborn), cut them in half, remove the pits, and chop into chunks.
Place the peach pieces in a blender or food processor and blend until you have a smooth, silky purée with no lumps remaining.
If the purée seems too thick, add a tiny splash of water or Prosecco to reach a pourable consistency, then chill it well in the refrigerator.
Take a chilled champagne flute or tall elegant glass and add the 2 oz of cold peach purée to the bottom—this creates the beautiful base.
Open your well-chilled bottle of Prosecco carefully, listening for that satisfying gentle hiss of bubbles ready to dance.
Slowly pour the Prosecco over the peach purée in a gentle stream, filling the glass almost to the top and watching the lovely soft pink color develop.
Give the drink one very gentle swirl with a long spoon or simply tilt the glass slightly to marry the flavors without losing precious bubbles.
Garnish with a thin fresh peach slice slipped onto the rim or floated on top for a picture-perfect Italian touch.
Serve immediately with a warm smile, raise your glass with a cheerful “Cin cin!”, and savor the refreshing elegance of this beloved Venetian classic.

Notes

This recipe stays true to the original Harry’s Bar simplicity—only fresh peach purée and Prosecco. White peaches are preferred for authenticity, but yellow peaches are delicious too. Always use the best quality Prosecco you can find. The drink is naturally gluten-free and low in added sugar.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 22Total Fat 0gUnsaturated Fat 0gCarbohydrates 5gFiber 1gSugar 5gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Always chill your Prosecco and peach purée thoroughly before mixing—cold ingredients preserve the bubbles and prevent foaming over. Use a gentle pouring technique: add the peach purée to the flute first, then slowly top with Prosecco to create a beautiful gradient and minimize foam.

Never stir vigorously; a single gentle swirl is enough. For the most authentic look and flavor, use white peaches when available—they offer a more delicate, floral note and softer color.

If making multiple Bellinis, prepare the purée in advance but combine each drink individually right before serving to keep the sparkle lively. Chill your glasses in the freezer for an extra frosty touch. Open the Prosecco just before serving and pour in small stages if it foams too much.

Ingredients Notes

Ripe white peaches are the soul of the authentic Bellini, prized in Italy for their fragrant, floral aroma and subtle sweetness that doesn’t overpower the Prosecco. When white peaches are unavailable, ripe yellow peaches work wonderfully and give a slightly more vibrant color.

Choose peaches that are fragrant and yield gently to pressure—they should be perfectly ripe for the best natural sweetness and smooth purée. Prosecco DOC or DOCG from the Veneto or Friuli regions brings the essential dry, crisp bubbles with notes of green apple and white flowers that balance the fruit beautifully.

Use Brut or Extra Dry style to avoid excessive sweetness. No additional sugar or lemon is needed in the classic version—the natural flavors shine through on their own.

Variations and Substitutions

For a frozen Peach Bellini, blend the peach purée with a handful of ice and a splash of Prosecco for a slushy summer treat. Create a Rosé Bellini by using a pink sparkling wine or adding a tiny drop of raspberry or cherry juice for deeper color, as some modern versions do to mimic the original pink hue.

Swap peaches for strawberries, raspberries, or mango for delicious seasonal variations—Strawberry Bellini is especially popular. For a non-alcoholic version, replace Prosecco with sparkling water, sparkling apple juice, or non-alcoholic sparkling wine and add a splash of peach nectar if needed.

In winter, use high-quality frozen peaches (thawed and drained) or good peach nectar/purée for consistent results. Add a tiny splash of peach liqueur for extra intensity or a few fresh raspberries blended into the purée for natural color and flavor depth.

Storage Options

Peach purée can be made ahead and stored in an airtight container in the refrigerator for up to 3–5 days. You can also freeze it in ice cube trays or small portions for up to 3 months—thaw in the fridge before using.

Once mixed, the Peach Bellini should be enjoyed immediately, as the bubbles will fade quickly. Leftover Prosecco can be recorked and stored in the refrigerator for 1–2 days, though it will lose some fizz. Do not store the finished cocktail.