Light, bubbly, and elegant, the Bellini is a brunch classic made with Prosecco and peach purée. Originally from Venice, this cocktail is fresh and celebratory—perfect for bridal showers, garden parties, or any moment worth toasting.
Prepare the peach purée: Blend ripe, peeled white peaches until smooth. For best texture, strain through a fine-mesh sieve. Chill for 30 minutes.
Pour chilled purée into a champagne flute. Slowly top with cold Prosecco.
Stir gently to combine, keeping the bubbles intact.
Garnish with a peach slice and serve immediately.
Tips:
• Use ripe white peaches for natural sweetness — no added sugar needed.
• Keep both the purée and Prosecco cold for the crispest flavor.
• Adjust sweetness to taste with more purée or a drier finish with extra Prosecco.