Peach Bellini That’s Pure Elegance

Okay babe, lemme tell you about this Peach Bellini that’s about to make you feel like absolute royalty.

Like, you take one sip and boom — instant fancy vibes, even if you’re just having brunch in your pajamas (which honestly? Best kind of brunch).

The first time I made it? I was trying to recreate that magical drink I had at this cute little café, but their version was like $15 and I’m over here like “I can make this myself for way less and probably better too.”

Spoiler alert: I absolutely could, and now it’s my signature drink for literally everything.

This Peach Bellini is bubbly, peachy perfection with just the right amount of sweetness, and that gorgeous color? Girl, it’s giving sunset in a glass.

Perfect for brunch dates, girls’ nights, celebrations, or anytime you wanna feel a lil’ bougie without breaking the bank.

Why This Peach Bellini Is Basically Sunshine in Champagne Form

Girl, listen — this Peach Bellini isn’t just a cocktail, it’s a whole dang experience.

It’s elegant but not stuffy, fruity but not overwhelming, and those bubbles? Ugh, they just make everything feel like a celebration.

First time I served these at a brunch party, everyone thought I hired a bartender or something. I’m over here like “Nope, just your girl with some peaches and prosecco!”

Now it’s my go-to whenever I wanna elevate the moment — Sunday brunches, birthday toasts, random Tuesday afternoons when life feels good.

One glass and you’ll be like, “Okay, who needs expensive restaurants when I can make this magic at home?”

What You’ll Need for This Peach Bellini Magic

Alright babe, grab your prettiest glasses (or champagne flutes if you got ’em), here’s all the good stuff you need to whip up this dreamy Peach Bellini:

• 3-4 ripe peaches (or 1 cup frozen peach slices if fresh isn’t happening)
• 1 bottle prosecco or champagne (don’t go crazy expensive, but don’t go bottom shelf either)
• 2 tablespoons honey or agave (adjust to taste, babe)
• 1 tablespoon fresh lemon juice (trust me on this one)
• Fresh peach slices for garnish (because we’re fancy like that)
• Fresh mint sprigs (optional but SO pretty)
• Ice (just a little for the peach puree)

Pro Tip: I learned the hard way that overripe peaches make the BEST puree — like, even if they’re a little squishy and you wouldn’t eat them plain, they’re perfect for this! Don’t toss them, blend them!

Let’s Make Some Peach Bellini Magic, Babe

1. Get Those Peaches Perfect

First things first — wash and pit those peaches, but leave the skin on (it adds gorgeous color and flavor). Roughly chop them up and toss them in your blender or food processor. If they’re super ripe, this is gonna be easy. If they’re a bit firm, add a tiny splash of water to help things along.

2. Blend It Like You Mean It

Add your honey and lemon juice to those peaches and blend until it’s smooth and dreamy. Taste it — want it sweeter? Add more honey. Need more brightness? Squeeze in another lemon wedge. You’re the boss here, queen! Strain it through a fine mesh strainer if you want it super smooth, or keep it a little chunky for texture. Both ways are bomb!

3. Chill Everything Down

Pop that peach puree in the fridge for at least 30 minutes. Make sure your prosecco is nice and cold too — warm bubbly is not the vibe we’re going for, babe. Chill your glasses while you’re at it because details matter!

4. Assembly Time (This Is Where the Magic Happens)

Put about 2-3 tablespoons of that gorgeous peach puree in the bottom of each glass. Slowly pour the prosecco over the back of a spoon so it doesn’t fizz over (learned this trick the hard way — sticky counters are not cute). Give it a gentle stir to mix, but not too much — we want those pretty layers!

5. Make It Instagram-Ready

Garnish with a fresh peach slice on the rim and maybe a sprig of mint. Serve immediately because nobody likes flat bellinis, and trust me, these are gonna disappear fast!

Pro Tips (Keep It Classy, Babe)

Quality bubbles matter: You don’t need Dom Pérignon, but get something you’d actually drink on its own. Prosecco is usually my go-to — it’s affordable and delicious!

Prep ahead like a queen: Make that peach puree up to 2 days ahead and keep it in the fridge. Just stir before using because it might separate a little.

Frozen peaches work great: Thaw them first and drain any excess liquid. Sometimes frozen peaches are actually sweeter than fresh ones!

Ratios are flexible: Some people like more peach, some like more bubbles. Start with my recipe and adjust to YOUR taste, babe.

Peach Bellini FAQ (Maria’s “Oops but Make it Elegant” Moments!)

Why is my Bellini too sweet?

Girl, I’ve been there! I once made them for brunch and they were basically peach candy. Add a little more lemon juice or use less honey next time. Balance is everything!

Can I make these without alcohol?

Absolutely! Use sparkling water, ginger ale, or even sparkling apple cider instead of prosecco. Still fancy, still delicious, still Instagram-worthy.

What if my peaches aren’t ripe enough?

Add a little extra honey and maybe a splash of peach nectar if you have it. I’ve also roasted firm peaches with a drizzle of honey for 15 minutes — game changer!

How do I keep them from going flat?

Make each one right before serving, and don’t let them sit around. I learned this at my sister’s baby shower when half the bellinis went flat because I made them too early.

Can I use other fruits?

Yes queen! I’ve done strawberry bellinis, mango bellinis, even mixed berry ones. Just follow the same method and adjust sweetness as needed.

Variations to Keep Things Spicy

Spicy Peach Bellini: Add a tiny pinch of cayenne to the peach puree — trust me on this one!

Herb-Infused Magic: Muddle some basil or thyme with the peaches for something really special.

Frozen Bellini Slush: Blend everything with ice for a slushy version that’s perfect for pool parties.

Peach Bellini Popsicles: Pour the mixture into popsicle molds and freeze — because why not?

You Did It, Babe!

Look at you, mixing cocktails like an absolute queen!
This Peach Bellini is pure elegance in a glass — just like you deserve.
If you had even half as much fun making it as I did sharing it, girl, we’re basically besties now.
Stick around for more bubbly (and slightly chaotic) recipes, because here? We celebrate the sticky fingers, the perfectly imperfect garnishes, and the big, happy toasts.
Catch you in the kitchen again soon, babe — and don’t forget: you’re doing amazing, sweetie!

Big love and cheers,
Maria