RECIPE: Robért’s Peach Bellini

Posted on June 10th, 2016


  • 4 ripe peaches, seeds removed and quartered
  • Fresh raspberries for garnish
  • 1/3 cup water
  • Sugar or sweetener to taste
  • 1 bottle chilled prosecco


Blend the peaches, adding sugar if desired, with water into a smooth purée.

Strain the peach purée. You should have about 3 cups of peach purée.

To prepare the bellini, pour the peach purée into champagne flutes or tall glasses and gently top off with proscecco. The ratio is about 1:1 or 1:1.5 peach purée to prosecco. Garnish with fresh raspberries if desired.

FOR A FROZEN PEACH BELLINI, mix the puree, champagne and ice in a blender.

FOR A NON-ALCOHOLIC PEACH BELLINI, replace the prosecco with chilled sparkling lemonade or sparkling white grape juice.

Sunday Funday (Scott Holmes) / CC BY 4.0
Uncategorized | June 10th, 2016