The Peach Bellini has been charming brunch tables since it was first poured at Harry’s Bar in Venice, and it hasn’t lost a bit of its appeal. This is prosecco cocktail territory at its most effortless — just two main ingredients, a little stirring, and a glass full of soft peach color. It’s the drink you make when you want something that feels special without actually being complicated. Whether you’re hosting a bridal shower or just want a reason to open a bottle of prosecco on a Tuesday, this peach bellini recipe delivers every time.

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Why This Peach Bellini Belongs on Your Party Menu

There’s a reason this drink has stuck around for decades. It’s light, it’s bubbly, and it tastes like ripe summer peaches even in the dead of winter if you use frozen fruit. Guests always ask what’s in it, and they’re always a little surprised by how simple the answer is.

It also happens to be one of the easiest cocktails to batch for a crowd. No shaking, no muddling required if you’re using store-bought puree, and no fussy garnish. Pour, stir gently, serve — and you’ve got a drink that looks like it took real effort.

Bellinis also scale beautifully for brunch spreads next to mimosas and other sparkling wine cocktails, giving guests a fruity option beyond orange juice.

Everything You’ll Need

The ingredient list is refreshingly short, and there’s plenty of room to customize it with what you already have on hand.

2 oz peach puree (fresh or store-bought)
4 oz chilled prosecco
1/4 oz peach liqueur, optional (such as peach schnapps)
1 thin peach slice, for garnish

Bottle Picks & Easy Swaps

Stick with a dry prosecco for this one — something like Mionetto or La Marca works well, since their crisp finish balances the sweetness of the peach. Avoid anything labeled “extra dry” if you want a truly dry pour, since Italian labeling runs a bit sweeter than you’d expect.

For the puree, ripe white or yellow peaches blended smooth are ideal in peak season. Out of season, frozen peaches work just as well once thawed and blended, or you can use a good-quality store-bought peach puree or nectar in a pinch.

Want a non-alcoholic version? Swap the prosecco for a sparkling white grape juice or non-alcoholic sparkling wine, and skip the peach liqueur. You’ll still get that same soft, fizzy peach flavor.

Bar Tools You’ll Want

You don’t need a full bar setup for this one, but a few basics make it easier and more consistent.

A blender or food processor for making fresh peach puree
A jigger for accurate pours — this stainless steel jigger makes it easy to measure the puree and prosecco ratio without guessing
A muddler, useful if you want to hand-mash ripe peaches for a more rustic puree — this muddler does the job well
Champagne flutes or coupe glasses for serving

If you’re planning on mixing more than just Bellinis this season, a full bar set like this 6-piece cocktail shaker set covers the jigger, muddler, and everything else you’d need for shaken or stirred drinks too, and it makes a great housewarming gift if you’re shopping for someone else.

Let’s Mix It Up

Once everything is prepped, this cocktail comes together in under a minute.

Chill your glass: Pop your champagne flute or coupe in the freezer for a few minutes, or fill it with ice water while you prep the puree.
Add the peach puree: Pour 2 oz of peach puree into the bottom of the chilled glass.
Add peach liqueur, if using: Pour in 1/4 oz peach liqueur for extra depth of flavor.
Top with prosecco: Slowly pour in the chilled prosecco, filling the glass about three-quarters full.
Stir gently: Give it one or two gentle stirs with a bar spoon just to combine — you don’t want to knock out the bubbles.
Garnish and serve: Add a thin peach slice to the rim and serve immediately.

Host’s Tips for the Best Peach Bellini

Keep everything cold. A warm prosecco or room-temperature puree will flatten the bubbles fast, so chill your bottle, your glasses, and even your puree ahead of time.

Pour the prosecco slowly and down the side of the glass rather than straight down the middle. It keeps the fizz from overflowing and gives you a prettier, less foamy pour.

If you’re batching puree ahead of a party, blend it the morning of and keep it covered in the fridge so it stays bright and fresh-tasting rather than oxidized.

For a party of more than a few guests, pre-portion the puree into glasses ahead of time so all you have to do is top with prosecco as people arrive.

Easy Ways to Make It Your Own

One of the best things about this recipe is how easy it is to tweak for different tastes and occasions.

Swap the peach for raspberry, mango, or white grape puree for a different spin on the classic. A splash of elderflower liqueur adds a floral note that pairs beautifully with the peach. For a stronger pour, add a half ounce of vodka along with the peach liqueur. And for the non-alcoholic version, sparkling white grape juice or a non-alcoholic bubbly stands in nicely for the prosecco.

Perfect Occasions & What to Serve Alongside

This is a natural fit for brunches, bridal showers, and any daytime gathering that calls for something a little celebratory. It also works beautifully as a welcome drink for summer dinner parties.

Pair it with a spread of prosciutto and melon, a flaky almond croissant, or a light lemon ricotta cake. The bright, fruity flavor holds its own next to savory bites too, like a cheese board with soft cheeses and honey.

Make-Ahead & Serving Notes

The peach puree can be made up to two days ahead and stored covered in the fridge — just give it a stir before using, since it may separate slightly. Keep your prosecco unopened and chilled until you’re ready to pour, since bubbles fade fast once a bottle’s been opened.

For a crowd, set up a small Bellini bar with the puree in a pitcher and a few chilled bottles of prosecco on ice, so guests can pour their own and adjust the sweetness to taste.

FAQs

Still have a question? Here are a few of the most common ones readers ask before making this peach bellini.

What’s the difference between a Bellini and a Mimosa?

A Bellini uses peach puree and prosecco, while a mimosa is made with orange juice and champagne or sparkling wine. Bellinis also tend to be slightly sweeter and have a softer, thicker texture from the fruit puree.

Can I use canned peaches for the puree?

Yes, canned peaches work in a pinch — just drain them well and blend until smooth. Fresh or frozen peaches will give you a brighter flavor, but canned is a reliable backup when peaches aren’t in season.

Do I need an expensive prosecco for this recipe?

Not at all. A mid-range, dry prosecco in the $12 to $18 range works great, since the peach puree does a lot of the flavor work. Save the pricier bottles for sipping on their own.

Can I make a big batch of Bellinis for a party?

You can prep the peach puree in advance and pre-portion it into glasses or a pitcher, but hold off on adding the prosecco until right before serving so the drink stays fizzy. Mixing the whole batch with prosecco ahead of time will leave you with a flat pitcher of Bellinis.

What can I use instead of prosecco?

Any dry sparkling wine works, including cava or a domestic sparkling white. For a non-alcoholic version, sparkling white grape juice or a non-alcoholic sparkling wine makes a close substitute.

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