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Apricot bellini jug recipe

Apricot bellini jug recipe

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This apricot bellini uses peach schnapps for the ultimate retro vibe. Perfect for serving to a crowd as a speedy summer drink, you can even make the apricot purée a few hours ahead and store in the fridge. See method

  • Serves 8
  • Takes 10 mins
  • 87 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 411g tin apricot halves in juice, drained
  • 1 tbsp lemon juice
  • ice cubes
  • 100ml peach schnapps
  • 37.5cl bottle Tesco Finest prosecco brut

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    11g 12%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 10.7g Protein 0.3g Fibre 0g


  1. Cut 2 of the drained apricot halves into 8 pieces each and thread onto 8 cocktail sticks; set aside.
  2. Tip the remaining apricots into a blender with the lemon juice, then blitz until smooth. Sieve into a large, ice-filled jug, then stir in the peach schnapps. Add the prosecco, stir to mix, then serve in glasses and garnish with the apricot pieces.

Tip: Try adding a splash of elderflower cordial to the apricot juices from the tin, then top up with soda water for an alcohol-free spritz.

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