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Cucina Casa M - Easy, Elegant Entertaining
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bellini with flowers and easter eggs

Bellini Cocktail

No brunch would be complete without a festive bubbly cocktail! Bellinis were created at Harry’s Bar in Venice. It is a combination of peach purée and Prosecco. But, I honestly prefer to serve it with a dry, brut sparkling wine. Whichever bubbles you choose, either way, this cocktail is delicious
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Prep Time 20 mins
Chilling Time 1 hr

Ingredients
  

  • ½ cup Water
  • ½ cup Granulated Sugar
  • 1 16 oz Bag Frozen Peaches defrosted
  • 1 bottle Prosecco or Sparking Wine chilled

Instructions
 

  • In a small saucepan over medium heat, add the water and sugar. Stir until sugar is completely dissolved. Remove from heat and cool. Chill until ready to use.
    water and sugar in a saucepan
  • In your food processor or blender, blend the peaches and ¼ cup sugar syrup. Blend until smooth.
    food processor with peaches in it
  • Pass the pureed peaches though a strainer. If not sweet enough add more of the sugar syrup. Chill the puree until ready to serve
    passing the puree through the strainer
  • Pour 1 or 2 tablespoons of peach puree into a champagne flute. Tilt the glass and slowly add sparking wine.
    glasses with peach mixture and sparkling wine being poured in
  • Stir and serve immediately.
    bellinis being stirred prior to serving

Notes

TIPS & TRICKS
– I make the simple sugar syrup and peach puree ahead of time and store them in a glass jar for easy serving.
– Traditionally, this cocktail is made with Prosecco, which I feel can tend to be on the sweeter side. I used a very good quality sparkling wine that was a little more brut, or dry. I thought that the brut flavor profile paired very nicely with the meal.
– This cocktail can also be made in a pitcher for easy serving.