A peach Bellini is a classic Italian cocktail made with peach puree or peach nectar, prosecco or sparkling wine, and a dash of raspberry liqueur. The Bellini originated in Venice at a bar called Harry’s Bar.
|4 ripe peaches, seeds removed and quartered, peeled or not – based on your preference|
|1/3 cup water|
|Sugar or sweetener, if needed, to taste|
|1 750 ml bottle of prosecco or sparkling wine, chilled|
|Raspberry liqueur - optional|
Preparation: How to make a Peach Bellini
- Blend the peaches, sugar if desired, and water until you have smooth puree.
- Strain the peach puree; you should have more or less 3 cups of strained peach puree. Chill the peach puree for a couple of hours or until ready to use.
- To prepare the Bellini, pour the peach puree into champagne flutes or tall glasses, add a dash of raspberry liqueur, and gently top off with the prosecco or sparkling wine. The ratio is about 1:1 or 1:1.5 between peach puree and prosecco. For each drink I usually use about 2 liquid ounces (60 ml, 4 tbs or ¼ cup) of the peach puree about 2-3 liquid ounces of prosecco.