The Bellini is the epitome of Italian aperitif culture: sweet peach purée meets sparkling Prosecco. The secret lies in the timing – the purée must be ice-cold so it doesn’t dissolve in the foam but instead floats as a creamy layer in the glass. Perfect for sunny afternoons or as an elegant start to the evening. No shaking, no stirring – just building and enjoying.
And this is what you need for the Bellini Classic
1 ripe white peach (approx. 120 g flesh)
10 cl Prosecco (well chilled, 6–8 °C)
1 cl Prosecco (for pre-stirring)
What matters most
The purée should not be too thick – otherwise it sinks to the bottom and the drink tastes watery. The ideal consistency is like liquid honey. If you have time, freeze the purée for 10 minutes before adding it to the glass. This keeps the temperature low and the Prosecco bubbles evenly through the fruit mixture. Important: Never sweeten with sugar – ripe peaches bring enough sweetness. If the Prosecco is too dry, a drop of peach liqueur (0.5 cl) can help, but use sparingly to avoid a sticky texture.
Variations
- Bellini Rosé — Use dry rosé sparkling wine instead of Prosecco. Lightly acidify the purée with lemon juice to emphasize the fruitiness.
- Raspberry Bellini — Use 4 cl raspberry purée (fresh or frozen) instead of peach. Top up with Prosecco and garnish with a fresh raspberry.
Frequently asked questions
Can I prepare the Bellini in advance?
No. The purée oxidizes quickly and the Prosecco loses its bubbles. Always prepare fresh – at most 5 minutes before serving.
Which peach variety is the best?
White peaches are sweeter and more aromatic than yellow ones. Important: The fruit must be ripe, otherwise the drink tastes grassy. In a pinch, mix 1 tsp peach juice into the purée.
Why does my Bellini taste watery?
Either the purée was too thin or the Prosecco too warm. Both components must be ice-cold. If necessary, chill the glass briefly in the freezer before filling.
