Author: Chief Mixologist
Bellinis are luscious, sultry and incredibly seductive cocktails that are best served for special occasions such as weddings or anniversaries.
  • 4 large peaches
  • sugar; to taste
  • Juice of 1/2 lemon
  • 1 bottle chilled Prosecco (750 ml) see * Note
  1. Cut shallow "X" in bottom of each peach and immerse in large pot of boiling water.
  2. Remove 1 after 15 seconds and pull peel back; if peach peels easily, remove remainder from pot with slotted spoon and rinse under cold running water.
  3. Peel and pit peaches, cut into slices and puree in food processor or blender.
  4. Sweeten with sugar to taste.
  5. Add lemon juice to preserve color.
  6. Chill 1 hour in a sterilized container.
  7. Store this puree in sterilized bottles in the refrigerator.
  8. Stir puree to be sure sugar is dissolved.
  9. Mix puree and Prosecco in chilled pitcher; pour into chilled glasses (stemmed flutes or small tumblers).
  10. Serve immediately.
  11. This recipe yields 6 servings.
Calories: 125 Fat: 0g Fiber: 0.37g Protein: 1g
The Bellini, from Harry's Bar in Venice, was invented in the 1930s and named later in honor of the artist for the big Giovanni Bellini exposition in Venice in 1948. It is typically made with white peaches which ripen in the Veneto in June, but is also good with pureed yellow peaches. The puree should be absolutely smooth. You can buy frozen and bottled white peach puree. White peaches are available only in summer in the US and only for a short period in late spring in Italy. Try mango, too.
Recipe by Beverages at