Peach Bellini

The Peach Bellini is the perfect light, bubbly drink to serve at a summer’s boozy brunch. The sweet combination of fresh peaches, Prosecco, Peach Schappes, lemon, and mint will have you feeling peachy all summer long.
Peach Bellini


For the Peach Puree: 

  • 4 peeled, pitted, and sliced ripe peaches
  • 1 teaspoon lemon juice
  • ¾ ounce simple syrup (1 part water, 1 part sugar)
  • 3 ice cubes

For One Cocktail:

  • 3 ounces chilled Prosecco (or Sparking Wine)
  • 2 ounces of peach puree
  • 1 ounce Peach Schappes
  • Peach slice (Garnish)

Tools & Equipment:

How to Make

  1. Make the peach puree by blending the peaches, lemon juice, simple syrup, and ice in a blender or food processor. Blend until smooth. 
  2. Taste and adjust the sweetness or acidity as needed.
  3. Pour the peach puree and Peach Schnapps into a Champagne flute.
  4. Slowly top the drink with Prosecco or Sparking Wine.
  5. Garnish your Peach Bellini with a peach slice and fresh mint leaves. Drop the peach into your glass or cut a small wedge out of the side of the peach and place it over the rim.  


The Bellini’s origin dates back to 1948. It was created at the famous Harry’s Bar in Venice, Italy, by Giuseppe Cipriani. Inspired by the pink glow in one of Bellini’s paintings, Cipriani named his cocktail after the famous Venetian painter Giovanni Bellini.

In its simplest form, the Bellini Cocktail consists of Prosecco and white peach puree. However, to make the modern Peach Bellini, we like adding peach schnapps to celebrate the sweet, summery peach flavors. 

We’ve included lemon juice and simple syrup in our recipe. The recipe’s peach puree instructions yield around 1½ cups of puree, sufficient for six Peach Bellinis. Adding a squeeze of lemon juice acts as a preservative, allowing you to keep the puree in the fridge for up to a week in a sealed container. The simple syrup or sugar counteracts the acidity of the lemons.

Best Peaches for Peach Bellini

The classic Bellini recipe calls for white peaches. White-flesh peaches are typically sweeter than their yellow counterpart due to their low acidity. 

However, you can use yellow, freestone, clingstone, donut peaches, or nectarines (yes, they are part of the peach family). Yellow peaches are easier to find and ripen faster than white ones, but they have more of an acid tang and tartness.

Can You Use Frozen Peaches for a Peach Bellini? 

You can use frozen peaches to make Frozen Peach Bellinis, perfect for serving poolside. Frozen fruit instead of ice provides smooth, creamy cocktails instead of icy, watered-down cocktails. 

To make the frozen version, simply blend the frozen peaches and other ingredients until smooth. 

For a classic Peach Bellini, let your frozen peaches thaw completely before pureeing. Then, make the cocktail as usual.

Can You Use Canned Peaches for a Peach Bellini? 

You can use canned peaches if you’re craving a Peach Bellini, but peaches are out of season. They taste great and are easier to blitz than hard, out-of-season peaches.

When using canned peaches, it’s best to use peaches in water, not syrup. The Bellini will be too sweet.

Substitutes for Peach Bellini

Here are some handy substitutes and variations when you’re in a pinch:

  • Use peach juice or nectar as a substitute for peach puree. 
  • Replace the Prosecco with Sparkling Wine or Champagne. 
  • Make a NA Baby Bellini by using a non-alcoholic sparkling cider instead of Prosecco. 
  • Replace the lemon juice and sugar with a couple of raspberries or a dash of raspberry liqueur for a gorgeous pink blush.

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