The Peach Bellini was invented in Venice, Italy in 1948 by Giuseppe Cipriani who was the founder of the famous Harry’s Bar, a frequent hangout of Ernest Hemmingway. The cocktail consisted of fresh white peach puree and Prosecco, an Italian sparkling white wine. It was named the Bellini because the white peach puree gave the cocktail a pink blush which reminded Giuseppe of the toga of a saint with the same beautiful pink hue in a 15th-century painting by Venetian artist Giovanni Bellini. This delicious Peach Bellini is the frozen version. It’s like a smoothie, easy to make and so refreshing. You will want to use frozen peaches, but you can also use fresh, just add more ice. White peaches can be hard to find so yellow peaches will work, which is what I used. The added grenadine creates the pink blush and sweetens it as well. You can also swap out any Champagne (sparkling wine) for the Prosecco but since it’s being blended, I would probably save the expensive Champagne and go with something like Cooks Brut. It’s inexpensive and my go-to Champagne for all things blended like Mimosas. Salute! (Cheers in Italian)
Equipment
Blender
Measuring cup
Measuring spoons
Jigger for measuring oz
Ingredients – Serves 4
For the garnish
Cocktail sugar (you can use regular sugar also)
Lemon wedge
For the cocktail
2 cups frozen peaches (16 oz bag)
2 cups Prosecco or Champagne
2 oz Peach Schnapps
3 Tbsp sugar
1 1/2 oz simple syrup
1 oz Grenadine
1/4 tsp edible glitter (I used clear)
1 cup ice
Directions
- Start by making the simple syrup. Boil 1 cup sugar to 1 cup water, stir, and let cool. Any extra simple syrup can be kept in the fridge (ideally in a glass container) for up to 4 weeks.
- Place 2 Tbsp cocktail sugar on a small plate. Run a lemon wedge around the top of a champagne glass and roll the edge in the sugar.
- In a blender, combine 2 cups frozen peaches (16 oz bag) and 3 Tbsp sugar sprinkled on the peaches (this will help sweeten them up and bring out the natural juices). Add 2 oz Peach Schnapps (this adds an extra peachy flavor), 2 cups Prosecco or Champagne, 1 1/2 oz simple syrup, 1 oz Grenadine, 1/4 tsp edible glitter (this is optional but makes it so pretty), and 1 cup ice.
- Blend on puree until smooth. Pour into champagne glasses and serve. Salute!
This recipe is Vegan, Vegetarian, and Gluten Free
