A Classic Bellini Cocktail is made with fresh fruit puree and Prosecco. They are decadently delicious and a long time tradition in Venice, Italy. The origin of the Bellini dates back to the 1940s. Around that time the founder of Harry’s Bar in Venice, Giuseppe Cipriani, first served the cocktail.
Sitting at Harry’s is where we first fell in love with this enchanting cocktail. Using fresh peach puree is key! It allows the sweetness to come directly from the fruit and is better than any sweetened nectar. The puree makes this refreshing cocktail perfect for brunch or just an easy afternoon sipper!
Cipriani named the Bellini after Venetian artist Giovanni Bellini who’s painting depicted a pink shirted saint. Harry’s Bar is right off the famous St. Mark’s Square on the Grand Canal. Next time you find yourself there stop by and enjoy one.
What is a Classic Bellini Cocktail?
A Bellini consists of white peach puree and the Italian sparkling wine called Prosecco. The original Harry’s Bar recipe added a bit of raspberry or cherry to obtain that historic pink glow.
The Italian wine Prosecco used to make Bellini’s is produced in the Veneto region of Northern Italy. The Veneto is also home to Shakespeare’s Romeo and Juliet.
How do you make a Bellini?
Making a Bellini is a simple process. With just 3 ingredients you can easily serve this cocktail.
- 4 white peaches for puree
- 1/3 cup raspberries or cherries
- A chilled bottle of Prosecco
- White peach slices for garnish
Preparations for making the Bellini’s
- First, peel the skin off the peaches with a paring knife.
- Second, puree the skinned peaches in a blender.
- Third, remove puree from blender and chill in the refrigerator until ready to use. The puree can be kept, sealed, in the refrigerator for up to 3 days.
- Blend raspberries until pureed and then pour through a fine mesh strainer to remove the seeds.
How to make a Bellini
- In a Champagne or fluted glass add 2 ounces of white peach puree
- Then add 1 teaspoon of raspberry puree
- Add 4 ounces of chilled Prosecco
- Stir gently with a teaspoon and add a slice of peach for garnish
- Serve and enjoy!
How to serve a Bellini:
When serving Bellini’s use a Champagne or fluted glass. Serve them straight up with no ice.
What is the difference between a Bellini and a Mimosa? The difference is in the fruit type. A traditional Bellini is made with fresh fruit puree whereas Mimosa’s are made with fruit juice. Our friends rave about this recipe and prefer to indulge with a Classic Bellini over a Mimosa! The fact that it’s only 170 calories doesn’t hurt either.
Enjoy other cocktails on our site:
- Classic Aperol Spritz Recipe
- Cucumber Mint Cocktail
- Blackberry Champagne Cocktail
- Blueberry Vodka Cocktail
- Watermelon Vodka Cocktail
We would like to give a nice high five to friends Kathy A. and Linda R. for assisting with the photos and Bellini enjoyment for this post.
Classic Bellini Cocktail
- Blender, mesh strainer
- 4 whole White Peaches
- 4 tsp Raspberry or Cherry puree
- 16 ounces Prosecco
- 4 slices White peach, for garnish
- Peel the skin off the peaches with a paring knife.
- Puree the skinned peaches in a blender. Remove puree from the blender and chill in the refrigerator until ready to use. Puree can be kept for 3 days, tightly sealed, in the refrigerator.
- Blend raspberries until pureed, then pour through a fine mesh strainer to remove the seeds.
- In Champagne or fluted glasses add 2 ounces of white peach puree to each glass
- Then add 1 teaspoon of raspberry or cherry puree
- Add 4 ounces of Prosecco to each glass
- Stir gently with a teaspoon and add a slice of peach to each glass for garnish
- Serve and enjoy!