Level up your brunch game with these quick & tasty peach Bellinis. This classic Prosecco cocktail uses frozen peaches so you can enjoy it any time of year!
Move over, Mimosa. You’re not the only brunch cocktail in town.
Mimosas might be more widely known, but any brunch expert worth their salt knows that flutes of Peach Bellinis instantly elevate anything you put on the table.
Light, bubbly and refreshing, this easy Bellini recipe will have you hosting brunch more often!
What makes this recipe work?
The classic Italian version of a Bellini is made with only fresh white peach puree and Prosecco. Our recipe kicks it up a notch for convenience AND flavor. We use frozen peaches (which are readily available any time of year), peach liqueur and a splash of fresh lemon juice to give this brunch drink an extra tasty kick.
There are only four things you need to make this recipe:
A few ingredient notes:
- You can use fresh peaches in this drink recipe but you’ll need to peel and pit them first. Since I live in a cold climate where good peaches are only available for a few months of the year, I always use frozen peaches to make this drink. They are convenient, affordable and already peeled!
- Opt for a drier Prosecco to balance the sweetness of the puree.
- I am a fan of almost liqueur made by Drillaud as I think they are consistently tastier than their competitors. I used their Creme de Peach version for this recipe. Unfortunately, the only place I’ve been able to find their products locally is at Total Wine. If you can’t find peach liqueur, you can use peach schnapps instead or omit entirely and add ⅓ cup of water and 3 tablespoons sugar when pureeing the peaches (just like in the mocktail option listed below).
These drinks come together in minutes:
- Add peaches, liqueur and lemon juice to a blender.
- Process until smooth.
- Divide peach puree among flutes.
- Top with Prosecco.
Tip: Blenders like Blendtec or Vitamix quickly turn the frozen peaches into a silky smooth puree. If you don’t have a high-powered blender, you can either process the peaches a few times to get them as smooth as possible or defrost them a bit in the microwave so they are easier to puree.
A mimosa is made by adding orange juice (or any fruit juice) to sparkling wine. A bellini combines peach puree with sparkling wine.
I keep my peach puree in the fridge for up to 5 days - a great make-ahead option if you’re serving a crowd.
If I don’t use it within 5 days, I freeze it into portions using large silicone ice cube trays. It won’t freeze completely solid because of the alcohol but it will be pretty darn close. Pop out a cube whenever the Bellini urge hits!
Non alcoholic drink option
It’s easy to turn this Bellini cocktail into a Bellini mocktail with just a few simple substitutions:
- Blend 8 ounces of frozen peaches with ⅓ cup water and 3 tablespoons sugar instead of peach liqueur and lemon juice.
- Pour 2 ounces peach puree into each flute. Top with 4 ounces of sparkling lemonade for a sweeter drink or 3-4 ounces of club soda for a drier, less sweet drink.
More brunch drinks
- There’s more to weekend brunch than orange juice! Put a new twist on your ho-hum mimosa with this Champagne Mimosa made with Grand Marnier, this Breakfast Mimosa with a hint of tequila or this pretty-in-pink Cranberry Mimosa. Serving a crowd? Learn how to set up your own DIY Mimosa Bar and enjoy more time with your guests!
- Some purists claim that no brunch is complete without the OG of brunch cocktails: the Bloody Mary drink. Our version is filled with all the savory fixings that make your mouth water.
- If you’re not serving grapefruit at brunch, why not drink it instead? Our Greyhound Cocktail can be made with either gin or vodka, depending on your preference. If you want a little more zip, give this Prosecco Drink - made with tangy grapefruit juice and a bit of ginger liqueur - a try!
- Hosting a crowd? Try this big batch Champagne Brunch Punch.
- You can never go wrong serving a classic, 3-ingredient Champagne Cocktail or this French 75 recipe made with a splash of elderflower liqueur.
- 8 ounces frozen peaches
- 3 ounces peach liqueur
- 1 ounce fresh lemon juice
- 1 750 ml bottle Prosecco
- Place peaches, liqueur and lemon juice in a blender and process until smooth.
- Evenly divide peach puree among 6 flute glasses (about 2 ounces each).
- Top each glass with Prosecco (around 4 ounces each). Stir each drink, if desired.
To make a non-alcoholic Bellini:
- Process 8 ounces frozen peaches, ⅓ cup water and 3 tablespoons sugar in blender until smooth.
- Divide peach mixture evenly among 6 flute glasses. Top with either sparkling lemonade or club soda.
Nutrition info not guaranteed to be accurate.
Peach Bellinis are a classic Italian cocktail often served at brunch. Our easy, 4-ingredient Bellini recipe uses peach puree (made from frozen peaches), peach liqueur, lemon juice and Prosecco and can be served in minutes!