Ingredients
2 cups (about 3-4) Ripe peaches, peeled and pitted
1 bottle (750ml) Prosecco, well-chilled
1 tbsp Fresh lemon juice
1-2 tsp Simple syrup (optional, to taste)
½ cup Ice cubes (for blending)
Fresh peach slices or mint sprigs (for garnish)
Instructions
1. Puree: Blend chopped peaches, lemon juice, and ice cubes until smooth. Add simple syrup if needed and pulse to combine.
2. Strain: For an ultra-silky texture, press the puree through a fine-mesh strainer into a bowl.
3. Chill: Keep the peach puree and Prosecco well-chilled until ready to serve.
4. Assemble: Pour about 2 oz (¼ cup) of peach puree into each chilled champagne flute.
5. Finish: Slowly top each glass with 4-6 oz of chilled Prosecco. Pour gently down the side to maintain the bubbles. Stir once very gently and garnish with a peach slice or mint.
Notes
Pro-Tips:
• Use the ripest, most fragrant peaches available for the best natural sweetness.
• Always chill your champagne flutes in the freezer for at least 15 minutes before serving.
• Serve immediately after pouring; the effervescence of the Prosecco will fade if left to sit.
Variations:
• Strawberry Bellini: Substitute half the peach puree with fresh strawberry puree.
• Mango-Peach: Blend in ripe mango chunks for a tropical flavor profile.
• Non-Alcoholic: Replace Prosecco with sparkling white grape juice or chilled sparkling water.
- Prep Time: 10
- Category: Drinks
- Method: Blend & Pour
- Cuisine: Italian