The Melba Bellini is not a classic Bellini but a fruity homage to the peach-raspberry combination of the dessert legend. Two purées – one of white peach, one of raspberries – meet Prosecco and a hint of peach liqueur. The result is a drink that tastes sweet but not sticky, because the acidity of the raspberries balances the sweetness of the peach. Perfect for summer evenings when you want something light yet flavorful.
And this is what you need for the Melba Bellini
1 white peach (approx. 150 g fruit flesh)
200 g raspberries
1 level tsp powdered sugar
2 cl peach liqueur
10 cl ice-cold Prosecco
What matters
The secret lies in the sieve: peach purée without fibers and raspberry purée without seeds make the drink silky, not grainy. Those who prefer it even more elegant can freeze the purées for 30 minutes before mixing – then they blend more slowly with the Prosecco and the color remains marbled for longer. Important: pour the Prosecco only at the very last moment, otherwise it will lose its bubbles. And never chill with ice – the drink should be ice-cold but not diluted.
Variations
- Melba Bellini with rosé — Use dry rosé sparkling wine instead of Prosecco. The berry notes of the rosé enhance the raspberry flavor without overpowering the peach sweetness.
- Melba Bellini non-alcoholic — Replace the peach liqueur with 1 cl peach syrup and the Prosecco with non-alcoholic sparkling wine or sparkling water with a splash of lemon juice.
Frequently asked questions
Can I also use yellow peaches?
Yes, but they are sweeter and less acidic. Then reduce the powdered sugar for the raspberries to ½ level tsp to maintain the balance.
Why does my Bellini taste watery?
Either the Prosecco wasn’t cold enough or the purées were too warm. Both components should be almost frozen before they come together.
Can I prepare the purées in advance?
Yes, but store them in the refrigerator for a maximum of 24 hours and strain them again through a sieve before mixing. Keep them airtight to prevent the fruit from oxidizing.
