Fresh Bellini Cocktail Recipe

There’s a very small window every year when peaches taste like they should. Sweet, messy, dripping down your wrist if you’re not careful. That’s when I stop whatever I’m doing and make bellinis.

I don’t bother the rest of the year. Out of season peaches are disappointing, and this drink has nowhere to hide. It’s just fruit and bubbles, so the fruit has to show up.

The first time I made a fresh bellini at home, I remember thinking, wait… that’s it? No syrups, no shaking, no fancy tricks. Just blended peaches and cold sparkling wine. Somehow that simplicity makes it feel a little special.

I’ve made these for lazy Sunday brunches, backyard dinners, and once for myself on a Tuesday because I had four peaches about to go bad. That might’ve been the best batch.

Why I Stick to Fresh Fruit Instead of the Sweet Stuff

A lot of bellinis out there lean hard on peach nectar or liqueur. I get why. It’s easy. But they always taste sugary instead of fresh, like candy instead of actual fruit.

When I switched to real peach purée, everything changed. The drink suddenly had body. It tasted soft and natural and not overly sweet. I didn’t need to add sugar because ripe peaches already know what they’re doing.

I’ve also learned the hard way that bad peaches make bad bellinis. There is no rescuing them. I tried once. Added extra bubbles, chilled it more, even squeezed in citrus. Nope. Still tasted flat.

So now I follow one rule. If the peaches aren’t good enough to eat standing over the sink, they’re not going into my glass.

If fresh peaches aren’t available, I’ll use frozen ones. That’s actually a better option than using bland fresh fruit. Let them thaw completely, and they blend beautifully.

Ingredients I Used for the Recipe

• 4 medium ripe peaches (about 1½ pounds) – These are the heart of the drink. They get blended into a smooth purée that gives the bellini its flavor, color, and natural sweetness.
• 1 bottle chilled Prosecco – The bubbles lighten the purée and turn it into an actual cocktail. Keep it very cold so the drink stays crisp and refreshing.
• Extra peach slices (optional) – Just for garnish. I like how they make the glass look a little more inviting without extra effort.

How to make Fresh Bellini Cocktail?

Step 1 – Peel the Peaches

I used to skip peeling because I thought blending would handle everything. It doesn’t. The skins add texture and dull the flavor.

Now I score a tiny X on the bottom of each peach, drop them into boiling water for about 20 seconds, then pull them out. The skins slide right off. It’s oddly satisfying.

Step 2 – Pit and Slice

Once peeled, I cut the peaches in half and remove the pits. Don’t worry about making them pretty. They’re heading to the blender anyway.

Try not to lose the juices on the cutting board. That’s flavor you want to keep.

Step 3 – Blend Until Completely Smooth

Add the peaches to a blender or food processor and blend until silky. No chunks. No bits. Just smooth purée.

This is where the smell hits you, and suddenly it feels like summer even if it’s not.

Step 4 – Chill the Purée

I refrigerate the purée for at least 30 minutes. Cold purée mixes better with the sparkling wine and keeps everything balanced.

If you’re using thawed frozen peaches, they’re usually already cold, which saves time.

Step 5 – Pour the Base Into the Glass

Spoon about 2 ounces, roughly ¼ cup, of peach purée into a Champagne flute. I don’t measure too strictly. A little more is never a problem.

This layer should look thick and golden at the bottom.

Step 6 – Add the Prosecco Slowly

Pour the chilled Prosecco gently over the purée. Go slow so it doesn’t foam over. I’ve rushed this step before and ended up with sticky counters.

Let the bubbles do their thing and rise naturally.

Step 7 – Give It a Gentle Stir

Use a spoon to lightly stir once or twice. Not too much. You want the purée and wine combined, but still airy.

Overmixing flattens the drink, and we want sparkle.

Step 8 – Top and Garnish

Add a final splash of Prosecco to fill the glass, then drop in a peach slice if you like.

Serve immediately while it’s lively and cold.

The Little Rituals That Make It Better Every Time

I like making the purée ahead if I’m hosting. It sits happily in the fridge for hours, which means less scrambling later. Just don’t add the sparkling wine until the last second.

Leftover purée never goes to waste in my kitchen. I spoon it over yogurt, swirl it into oatmeal, or mix it with soda water for a quick refresher. Once I even poured it over vanilla ice cream and called it dessert.

I’ve also learned to chill the glasses when I remember. Not essential, but it keeps the drink colder longer, especially outside.

This isn’t a cocktail that likes to wait around. Make it, hand it to someone, enjoy it right away.

Tips

Use ripe peaches. Really ripe.
They should smell fragrant and give slightly when pressed. Hard peaches won’t blend into the same lush texture.

Don’t skip peeling.
It makes a smoother purée and a cleaner taste. The extra few minutes are worth it.

Chill everything.
Cold fruit, cold wine, even cold glasses if possible. Warm ingredients make the drink feel flat.

Let frozen peaches thaw fully.
If they’re still icy, they won’t blend well. I usually leave them in the fridge overnight.

Pour the sparkling wine slowly.
Fast pouring kills bubbles and creates foam. Slow and steady keeps the texture light.

Don’t add sugar unless you absolutely have to.
Good peaches already bring all the sweetness you need. Taste first before adjusting anything.

Make only what you’ll drink.
Bellinis are best fresh. They’re not meant to sit around or be stored once mixed.

Relax about perfection.
Some glasses will have more purée, some more bubbles. That’s fine. This is an easygoing drink, not a chemistry project.

That’s honestly why I keep coming back to it. Two ingredients, barely any effort, and it still feels like something you’d order at a nice brunch spot. Except you’re standing in your own kitchen, maybe still in socks, maybe cutting peaches a little unevenly, and somehow it tastes even better that way.