We’re going “around the world” with the Bellini to Venice, Italy. The Bellini cocktail is a brunch favorite that originated at Harry’s Bar in Venice. Founder, Giuseppe Cipriani created the beloved cocktail sometime between the 1930 and 1940s. Keep reading and I’ll show you by Bellini cocktail recipe made with fresh white peach purée.
Traditionally the cocktail is made with white peaches and prosecco, although yellow peaches are also delicious. You can also substitute the prosecco for any sparkling wine. This recipe is made the traditional way.
Bellini Peach Purée Recipe
What You’ll Need
White Peaches (about 3 will make enough purée for about 8 Bellinis)
Knife
Cutting Board
Cooking Pan
Blender
How to Make Peach Purée for Bellini
Wash your peaches then cut, pit, and peel them.
Cut peaches into smaller pieces and place in pan.
TIP: Put the peels aside, squeeze down on them to get access juice out, and place in pan.
Boil the peaches for 10 minutes at medium/low heat.
Let the peaches cool for about 10 minutes, then blend until smooth.
Bellini Cocktail Recipe
2 parts – Prosecco
1 part – White peach purée
Peach garnish (optional)
What You’ll Need
White peach purée
Prosecco
Champagne flute
Barspoon
Jigger
How to Make a Bellini Cocktail
Pour prosecco into a champagne flute then pour the purée. Mix the two together with a barspoon. Add a peach slice as a garnish.
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