Simple Fresh Peach Bellini
A Simple Fresh Peach Bellini is an easy and refreshing cocktail that is perfect on a hot afternoon, or for a fancy brunch.
When I was in my early 20’s, Bellinis were all the rage. My friends and I would go to upscale chain restaurants and order their version of the Peach Bellini. We thought (or at least I thought) we were pretty chic, sipping on our sweet, slushy drinks that were filled with rum, sangria, and some kind of syrup.
They were nothing like a traditional Fresh Peach Bellini, which is simply pureed peaches (or peach juice, or peach sorbet) and sparkling wine (prosecco works well).
In this recipe, I have given you options to use the peach puree without freezing (though having it at least chilled would be ideal), or to freeze the puree and then blend it into a sorbet. I like the sorbet version, especially when it’s hot, but it definitely takes more time.
You could make it with thawed frozen peaches, and maybe even canned peaches (though you may have to adjust the amount of sugar you add), which is perfect for cooler months when fresh peaches aren’t available.
You can use Bellinis for any occasion you would serve a mimosa – think brunch. But really, it’s great any time of the day. Go ahead and enjoy a batch this long weekend!
Fresh Peach Bellini Ingredients
- Medium ripe peaches
- Lemon juice – fresh-squeezed lemon juice is always best, but bottled will work in this case, too.
- Sugar – Regular granulated sugar is all you need for this recipe.
- Chilled sparkling white wine – Use whatever sparkling wine you like. You don’t need a super high-quality recipe for this recipe.
Want more fruity cocktails?
Simple Peach Bellini Nutrition Notes
This recipe for peach bellini has less sugar than many other cocktails. However, any cocktail (or any alcoholic beverage for that matter) is quite high in calories simply due to the alcohol.
Equipment
Ingredients
Instructions
- Bring a medium saucepan of water to a boil. Add 2 medium ripe peaches and simmer for about 2-3 minutes. Transfer peaches to a bowl of ice water. The peel should now be easy to remove by rubbing gently with a dry paper towel. If not, remove skin with a paring knife or vegetable peeler. Remove the peach pits and cut the peaches into cubes.
- Add the cubed peaches, 1 teaspoon lemon juice, and 1 Tablespoon sugar to a food processor. Process peaches until you have a smooth puree. Refrigerate until ready to use or make into sorbet (see step below)
- Distribute peach puree or sorbet (see below) among 4 champagne flutes or wine glasses. Top with sparkling wine, and stir gently.
- Spread puree onto a baking sheet lined with waxed paper. Place in the freezer until frozen. Break up frozen puree into chunks, and return it to the food processor. Process until it forms a thick sorbet, scraping down the sides as needed.