epicurious3.6
Bellini
The peach bellini cocktail combines bubbly prosecco with peach purée. Learn how to make the brunch staple with this classic bellini recipe.
👥 4 Servings⏱️ Prep & Cook: 1h 5m🔥 Cook: 5 min👤 The Epicurious Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●strainer
📝 Preparation Steps
1
White peach purée
2
Blend ½ –¾-lb. ripe white peaches, skin on, pitted and quartered, ¼ cup freshly squeezed lemon juice, 2 tsp. sugar, and ½ cup water in a blender on high speed until liquified. pour through fine-mesh strainer, pushing on solids. Discard solids; transfer purée to a pitcher and chill until cold, about ⏱️ 1 hour. Do ahead: Purée can be made ⏱️ 12 hours ahead; keep chilled.
. sugar2 tsp
3
Assembly
4
Add one (750-ml) bottle prosecco or other dry sparkling wine, chilled, to purée; stir gently to combine. Immediately pour into chilled white wine glasses or Champagne flutes. Garnish each glass with one or two raspberries (if using), and serve. Editor’s note: This bellini recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite brunch cocktail recipes →
bottle prosecco (preferably Nino Franco) or other dry sparkling wine, chilled1 (750-ml)
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