Last Updated: November 10, 2026
A Bellini is a two-ingredient Italian cocktail made with about 2 ounces of white peach puree and 4 ounces of chilled prosecco, poured into a flute. It is pale pink, delicately sweet, and fragrant, and the quality of the peaches decides almost everything about the drink.
Ingredients
- 2 oz white peach puree (from about one ripe white peach)
- 4 oz chilled prosecco, brut or extra dry
- A few drops of fresh lemon juice (optional, to keep the puree bright)
- A small splash of raspberry puree or grenadine (optional, for color)
- Peach slice for garnish
Instructions
- Peel and pit one ripe white peach, and chop it roughly.
- Blend until smooth, adding a few drops of lemon juice. Strain if you want a silky texture.
- Chill the puree in the refrigerator until very cold.
- Pour 2 ounces of the puree into a chilled Champagne flute.
- Slowly top with 4 ounces of prosecco, pouring down the side of the glass.
- Stir very gently with a bar spoon, just once, and garnish with a peach slice.
Birth at Harry’s Bar
The Bellini was created in Venice in the 1940s by Giuseppe Cipriani, the founder of Harry’s Bar. He named it after the Venetian painter Giovanni Bellini, whose paintings featured a soft pink glow that reminded him of the drink’s color. The original used the white peaches that were available at the height of summer. For many years the drink was seasonal, served only when peaches were ripe.
Choosing Peaches
White peaches have a floral, delicate sweetness and low acidity, which suit sparkling wine. Yellow peaches taste more tart and tangy, and give a deeper orange color. Whichever you use, pick peaches that are fragrant and yield slightly when pressed. Out of season, frozen peach slices, thawed and blended, produce a decent result. Canned peaches in juice can work in a pinch if drained, but the flavor will be less fresh.
Proportions and Texture
| Style | Puree | Prosecco | Result |
|---|---|---|---|
| Traditional | 1 part | 2 parts | Balanced and delicate |
| Fruit-forward | 1 part | 1 part | Richer and sweeter |
| Light | 1 part | 3 parts | Sparkling and subtle |
If the puree is thick, thin it with a teaspoon of cold water so it mixes smoothly with the prosecco rather than clumping at the bottom.
Choosing the Sparkling Wine
Prosecco is the standard. Choose brut or extra dry for balance, since the fruit already provides sweetness. Cava and dry sparkling wines from other regions are suitable alternatives. Avoid sweet or demi-sec sparkling wines, which push the drink into dessert territory. Chill both the wine and the glass thoroughly.
Bellini Variations
Rossini
Made with strawberry puree instead of peach. It is bright, fruity, and perfect for spring.
Tintoretto
Uses pomegranate juice, giving a tart, deep red drink.
Puccini
Mandarin orange juice replaces peach, creating a citrusy flute.
Mimosa
Orange juice and sparkling wine; simpler and more acidic than a Bellini.
Raspberry Bellini
Blend raspberries, strain out the seeds, and use in place of peach puree.
Frozen Bellini
Blend frozen peaches with a splash of prosecco until slushy and pour into glasses, topping with more prosecco.
Spiked Bellini
Add 0.5 ounce of peach schnapps or vodka for extra strength.
Glassware and Garnish
A tall Champagne flute shows off the soft pink color and keeps the bubbles alive. A coupe is more relaxed, but the bubbles fade faster. Garnish with a thin peach slice on the rim, a raspberry dropped to the bottom, or a mint leaf. Keep it simple, since the drink itself is delicate.
Food Pairings
A Bellini suits brunch and light appetizers. Serve it with prosciutto and melon, fresh mozzarella, burrata with basil, ricotta toast, croissants, fruit tarts, or smoked salmon. It also pairs well with lemon cake and shortbread.
Making Puree Ahead
Peach puree can be made a day ahead if you add lemon juice and keep it covered in the refrigerator. For longer storage, freeze it in ice cube trays and thaw as needed. Shake or stir before using, because puree may separate.
Tips
- Pour the puree first, then sparkling wine, to help them mix naturally.
- Do not stir vigorously; this deflates the bubbles.
- Use ripe fruit, since underripe peaches taste bland.
- Serve immediately, because the puree can settle.
This light drink is easy to sip quickly, so please drink responsibly.
Preventing Browning
Peach puree oxidizes quickly and turns brownish when exposed to air. A few drops of lemon juice or a pinch of ascorbic acid slows the process. Blend just before serving whenever you can, and keep the puree in a sealed container with as little air space as possible. If the puree darkens slightly, a drop of raspberry puree or a few drops of grenadine brings back a pink hue without changing the flavor.
Sweetness and Ripeness
Peaches vary widely in sweetness. If your fruit is tart, add a small amount of simple syrup, about a teaspoon at a time, to the puree. If it is very sweet, a squeeze of lemon balances it. Taste the puree on its own before mixing so that the final drink is neither flat nor cloying.
Serving at Brunch
For a brunch party, set up a Bellini station with several purees in small pitchers, such as peach, strawberry, raspberry, and mango. Keep bottles of prosecco in an ice bucket. Guests choose a puree, pour it into a flute, and top with prosecco. A small card describing each puree makes the station feel intentional and saves you from mixing every drink yourself.
Non-Alcoholic Bellini
Skip the prosecco and top the peach puree with chilled sparkling white grape juice or sparkling water with a squeeze of lemon. The drink keeps its blush color and soft peach flavor while remaining suitable for everyone at the table. A splash of non-alcoholic sparkling wine is another option, and these have become widely available and quite dry.
For a pitcher-friendly mocktail, whisk puree with sparkling water in a 1 to 3 ratio and pour over ice in tall glasses.
FAQ
Can I use peach juice or nectar?
Yes, if fresh peaches are not available, but look for a pure, unsweetened nectar and expect a thinner texture.
What is the difference between a Bellini and a Mimosa?
A Bellini uses peach puree and prosecco; a Mimosa uses orange juice and sparkling wine.
Should the Bellini be stirred?
Only a single gentle stir is needed to blend without losing bubbles.
Can I make a batch?
You can prepare the puree ahead, but pour the sparkling wine into each glass at serving time.
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