Classic Bellini Recipe (Peach + Prosecco)
A Venetian brunch icon with ripe peach purée and chilled Prosecco. Smooth, bubbly, and incredibly easy to batch for showers and holidays.
Whenever we’re asked for “something light, fruity, and bubbly,” we reach for the Bellini. Born at Venice’s famed Harry’s Bar in the 1940s, it pairs sweet white-peach purée with dry Italian Prosecco. We make them for bridal brunches across Long Island and the Hamptons because they’re refreshing, photogenic, and forgiving, especially when you’re batching for a crowd.
The key is ripe peaches (fresh or high-quality frozen) and properly chilled Prosecco. Below are our bartender-tested ratios, fast purée method, bottle math, and easy swaps when peaches aren’t in season.
Ingredients
- 3–4 oz dry Prosecco (chilled)
- 2 oz peach purée (see quick method below)
- Optional: 0.25 oz peach liqueur or simple syrup to taste (if peaches aren’t very sweet)
- Garnish: thin peach slice or lemon twist
Best ratios
Classic: ~2 parts Prosecco : 1 part peach purée
Fruit-forward: 1:1 for a richer, dessert-like Bellini
Extra dry: 3:1 when serving early and you want more bubbles than fruit
Step-by-step
- Quick purée: Blend peeled ripe peaches (fresh or thawed frozen) with a squeeze of lemon; strain for silky texture.
- Add peach purée to a chilled flute.
- Top slowly with Prosecco (tilt the glass to reduce foam) and give one gentle stir.
- Taste; adjust sweetness with a touch of simple syrup if needed. Garnish and serve.
Variations we love
- Strawberry Bellini: Swap in strawberry purée for a spring twist.
- Mango Bellini: Tropical profile, great with a tiny pinch of salt.
- NA Bellini: Use quality non-alcoholic sparkling wine or club soda.
- Spritz-osa: Add 0.5 oz Aperol for gentle bitterness (Aperol Spritz).
Pitcher & party math
750 ml bottle ≈ 25.4 oz
- At 3 oz Prosecco each: ~8 Bellinis per 750 ml
- At 4 oz Prosecco each: ~6 Bellinis per 750 ml
Pitcher for 8 (Classic 2:1)
- Prosecco: 24 oz (≈ 1 bottle)
- Peach purée: 12 oz
Pitcher for 20 (Classic 2:1)
- Prosecco: 60 oz (≈ 2.5 bottles; round up to 3)
- Peach purée: 30 oz
For showers and brunches, plan 2–3 drinks per guest over ~2 hours. Example: 20 guests × 2 rounds = 40 Bellinis → ~5–7 bottles depending on pour size.
Bellini FAQs
What’s in a classic Bellini?
Peach purée and dry Prosecco, traditionally with ripe white peaches.
What’s the best Bellini ratio?
2:1 (Prosecco to purée) is balanced; 1:1 is fruitier; 3:1 is extra dry.
Can I use frozen peaches?
Yes. Thaw, blend with a squeeze of lemon, and strain for a smooth texture.
Do I need to add sugar?
Only if peaches aren’t fully ripe. A touch of simple syrup or peach liqueur works.
What Prosecco should I buy?
Choose a dry/Brut style. Avoid sweet bottlings which make the drink cloying.
How do I batch Bellinis without losing bubbles?
Chill purée in a pitcher and top with Prosecco just before serving. Don’t pre-mix long in advance.
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