How to Make Peach Purée
To make a true Bellini, you will want to use thick rich peach purée rather than peach juice. Peach purée is blended up peaches. You can make it with fresh or frozen peaches depending on what is available to you. Peach purée can be made in advance and stored in an airtight container in the refrigerator the day before. The peach Bellini drink is a classic recipe. It is made with just two ingredients, but it is perfection. Don’t miss all of my tips and tricks so that this cocktail turns out perfect every single time you make it. The key is to choose a Prosecco that suits your taste preferences and complements the sweetness of the peach purée in the Bellini. Choose a dryer variety to complement the natural sweetness of the peaches. While you don’t need to break the bank on an expensive bottle, investing in a mid-range to higher-quality Prosecco can enhance the overall taste of the drink. If you are serving these for a group, you can have simple syrup on the side for each guest to add to their glass if they wish based on their taste preferences. The following amounts will result in 12 cocktails.
3 cups peach purée 750 ml bottle of Champagne 3 ounces simple syrup (optional)
Bellini: Features Prosecco, an Italian sparkling wine, as its base and is traditionally mixed with peach purée. Mimosa: A combination of equal parts Champagne (or sparkling wine) and chilled orange juice.
