There is something about a Bellini that instantly makes a morning feel special, even if it is just a slow Sunday at home. It is light, fruity, and sparkling in the most cheerful way, yet it takes almost no effort to make.
I always reach for this drink when I want something that feels celebratory but not complicated. Two ingredients, a blender, and a few minutes are all it takes, which honestly feels like a small miracle when hosting brunch.
The balance of juicy peaches and crisp bubbles is what makes it so lovable. It is not overly sweet, not too strong, just refreshing enough to sip while chatting, cooking, or lingering at the table longer than planned.
Once you make it yourself, you realize this classic cocktail is less about bartending skills and more about letting simple ingredients shine. That is my favorite kind of recipe.
The Bellini was created by :contentReference[oaicite:0]{index=0}, founder of Harry’s Bar in :contentReference[oaicite:2]{index=2} around the late 1940s. It quickly became known as a drink that captured the elegance and relaxed charm of the city itself.
Traditionally, it is made with white peach puree and prosecco, using a simple ratio of two parts sparkling wine to one part fruit. That simplicity is exactly why it has lasted for decades without needing reinvention.
Today you might see versions with peach juice or liqueur, but I always come back to the original style. Fresh fruit and sparkling wine already do everything you need.
The peaches really matter here because they are the heart of the drink. When they are ripe, fragrant, and slightly soft, they blend into a puree that tastes like summer in a glass.
If white peaches are not available, yellow peaches work beautifully and add a slightly deeper flavor. I use whatever looks best at the market, because freshness matters more than variety.
Frozen peaches are also a great option, especially when they are out of season. Just thaw them fully before blending so the texture turns smooth and not icy.
If using fresh peaches, peel them first so the puree stays silky. I like using a vegetable peeler and going gently, just removing the skin without wasting too much fruit.
After peeling, remove the pits and slice the peaches into chunks. This makes blending easier and keeps the texture consistent.
Place the sliced peaches into a blender and blend until completely smooth. You want a thick but pourable puree with no visible pieces left behind.
If you skipped peeling, you may need to strain the mixture, though that can get messy. I usually peel to avoid that extra step.
Add about 2 ounces of peach puree into a champagne flute. This forms the flavorful foundation of the drink and gives it that soft, sunset-like hue.
Do not overfill at this stage because the sparkling wine needs space to bubble. A little restraint here keeps things neat later.
Slowly pour 4 ounces of chilled prosecco over the puree. The key word is slowly, because the bubbles rise quickly and can overflow if rushed.
Once poured, give the drink a very gentle stir to combine without flattening the sparkle. You want it mixed, not shaken.
Add a peach slice to the rim and tuck in a small sprig of mint if you like. That tiny touch makes the drink feel polished without adding effort.
Serve immediately while it is cold and lively. A Bellini is best enjoyed fresh, right after pouring.
This cocktail was practically designed for brunch tables, sitting comfortably alongside eggs, baked dishes, or fresh salads. Its lightness balances richer foods without competing for attention.
I love serving it during spring holidays or casual celebrations because it feels festive without requiring a full bar setup. Guests always appreciate having something bubbly that is not overly strong.
It also works beautifully as a welcome drink when people arrive. You can hand someone a flute and instantly set a relaxed, celebratory mood.
If you are hosting outdoors, the peach flavor feels especially right in warm weather. It is the kind of drink people sip slowly while talking long after plates are cleared.
If you want to plan ahead, prepare the peach puree up to a day in advance and store it in an airtight container in the refrigerator. This makes assembling drinks later almost effortless.
For a slightly different twist, you can experiment with nectarines or even a blend of stone fruits. The goal is to keep that fresh, soft fruit character rather than turning it into a heavy cocktail.
Some people add a splash of peach schnapps for a stronger flavor, though I prefer the cleaner taste of just fruit and wine. Keeping it simple lets the ingredients speak for themselves.
You can also swap prosecco with another sparkling white wine if needed. The drink remains delicious as long as the bubbles are lively and not too sweet.
However you adapt it, the spirit of the Bellini stays the same. Fresh, bright, and easy to love.
That is why I keep coming back to this recipe again and again. It never feels fussy, never feels dated, and somehow always feels like the right choice.
Move over, mimosas! This bellini cocktail deserves a spot on the brunch table too. Made with just two simple ingredients—peach puree and prosecco—this refreshing, bubbly beverage is perfect for brunch. Though it feels fancy, it's insanely simple to make and absolutely delicious.
Servings 6
Serving Size 1 cocktail (6 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.