• White peach purée
  60 ml (2 oz)

  Fresh white peaches are ideal. If unavailable, use yellow peaches or high-quality peach nectar.
• Prosecco
  120 ml (4 oz)

  Chilled. Use a good-quality, dry Prosecco for best results.

• Champagne flute or white wine glass
• Blender or fine-mesh strainer (for peach purée)
• Bar spoon
• Jigger

1. 1

   Peel and pit fresh white peaches. Blend until smooth. For a silky texture, strain through a fine mesh.

2. 2

   Pour 2 oz of peach purée into a chilled Champagne flute.

3. 3

   Slowly top with 4 oz of chilled Prosecco, pouring down the side of the glass to preserve the bubbles.

4. 4

   Gently stir with a bar spoon just once or twice to combine.

5. 5

   Serve immediately and enjoy the sparkling freshness!

• Light, fruity, and delightfully bubbly—perfect for any celebration.
• Showcases the fresh, aromatic flavor of ripe peaches.
• Low in alcohol, making it ideal for brunch or day drinking.
• Simple to make with just two main ingredients.
• Adds a touch of Venetian elegance to any gathering.

The Bellini was invented in the late 1940s by Giuseppe Cipriani, the founder of the legendary Harry’s Bar in Venice, Italy. Inspired by the soft pink hue of a saint’s toga in a painting by Renaissance artist Giovanni Bellini, Cipriani combined fresh white peach purée with Prosecco, creating an instant classic. The Bellini quickly became synonymous with Venetian hospitality, drawing artists, writers, and celebrities alike. Its effortless charm and connection to Italian art and culture have made it a timeless favorite far beyond the canals of Venice.