Bellini cocktail recipe

Bellini cocktail recipe

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  • Serves 4
  • 15mins to prepare, 15mins to cook plus chilling time
  • 169 calories / serving


  • 500ml prosecco, chilled
  • a few tinned peach slices, drained

For the peach purée

  • 4 peaches, stoned, skinned and flesh roughly chopped
  • 1tbsp caster sugar
  • 50ml water

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    22g 24%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 21.8g Protein 1.9g Fibre 3g


  1. Combine the peach flesh, sugar and water in a food processor and blitz until very smooth; 1 minute usually. Strain the purée through a sieve into a jug and chill until needed. When you want to make the bellinis, pour 25ml of purée into the base of 4 Champagne flutes.
  2. Top up with the prosecco and garnish the rim of each flute with a slice of tinned peach. Serve immediately with a bar spoon in each glass to help stir the purée if needed.

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