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 partially defrosted peaches, liqueur and lemon juice to a blender. Partially defrosted peaches give you the smoothest puree.
- 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 Bellini
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
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- 8 ounces frozen peaches, partially defrosted
- 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. (It may take a few tries if your peaches are frozen solid.)8 ounces frozen peaches,, 3 ounces peach liqueur, 1 ounce fresh lemon juice
- 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.
- You'll get the smoothest puree if you partially defrost the frozen peaches before you blend them.
- Have fresh peaches? Use them in place of the frozen peaches. Just be sure to peel and pit them.
- A dry Prosecco (or other sparkling wine) is a good counterbalance to the sweet peaches.
- I used Drillaud Creme de Peach liqueur but if you can't find it, substitute peach schnapps 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).
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.
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