The Pink Bellini
Inspired by the timeless Venetian Bellini, this pink version combines sweet white peaches, tart raspberries, and prosecco for a sparkling toast that’s as meaningful as it is beautiful.
Italian Translation: Bellini Rosa
Region of Origin: Veneto
Category: Beverages [‘Bevandi’]
Michelle’s Cucina
A note from my kitchen to yours.
There’s something so simple and joyful about a Bellini — the way a few fresh ingredients can feel like pure celebration. This pink version is a nod to Breast Cancer Awareness Month, and a toast to the friends and moments that remind us to slow down and savor life’s sweetness.
What You’ll Need to Make The Pink Bellini:
- White Peaches
- Raspberries
- Rose Simple Syrup (regular simple syrup will work as well)
- Prosecco
Equipment & Tools for The Pink Bellini:
- Blender
- Fine Mesh Strainer
- Champagne Glasses
How to Make The Pink Bellini:
Step 1: Prep the fruit.
Thinly slice one peach for garnish and set aside. Peel and roughly chop the remaining peaches. Set aside raspberries: Reserve a few whole raspberries for garnish.
Step 2: Blend the puree & Strain.
Step 2: Blend the puree & Strain. In a blender, combine the chopped peaches, raspberries, and rose simple syrup. Blend for about 20 seconds until smooth. Strain the mixture: Pour through a fine mesh strainer, pressing gently with the back of a spoon to extract as much puree as possible. Discard solids.
Step 3: Assemble the Bellini.
Add ¼ cup puree to each champagne flute. Top with ½ cup chilled prosecco. Gently stir to combine. Garnish and serve: Finish with a peach slice and a raspberry.
How to Serve The Pink Bellini:
- For an extra chilled experience, keep the puree in the refrigerator for 30 minutes before serving.
- Add a sprig of fresh mint or a lemon twist for a touch of brightness.
- To make a pitcher version, combine all the puree and prosecco in a carafe just before serving — stir gently and pour into glasses.
La Vita, Simplified:
- Depending on the size of your peaches, you may have leftover puree — it’s delicious stirred into yogurt or spooned over gelato.
- Freeze the leftover puree in ice cube trays to use in sparkling water, prosecco, or mocktails later.
THE PINK BELLINI
Equipment
- Blender
- Mesh Strainer
- Champagne Glasses
Ingredients
- 3 white peaches
- ½ cup raspberries
- 2 Tablespoons Rose Simple Syrup - See recipe link below; or regular simple syrup will work as well
- 1 bottle Prosecco - 750ml
Instructions
- Prep the peaches: Thinly slice one peach for garnish and set aside. Peel and roughly chop the remaining peaches.
- Set aside raspberries: Reserve a few whole raspberries for garnish.
- Blend the puree: In a blender, combine the chopped peaches, raspberries, and rose simple syrup. Blend for about 20 seconds until smooth.
- Strain the mixture: Pour through a fine mesh strainer, pressing gently with the back of a spoon to extract as much puree as possible. Discard solids.
- Assemble the Bellini: Add ¼ cup puree to each champagne flute. Top with ½ cup chilled prosecco.
- Gently stir to combine.
- Garnish and serve: Finish with a peach slice and a raspberry.
- Cin cin!
Notes
- For an extra chilled experience, keep the puree in the refrigerator for 30 minutes before serving.
- Add a sprig of fresh mint or a lemon twist for a touch of brightness.
- To make a pitcher version, combine all the puree and prosecco in a carafe just before serving — stir gently and pour into glasses.
- Depending on the size of your peaches, you may have leftover puree — it’s delicious stirred into yogurt or spooned over gelato.
- Freeze the leftover puree in ice cube trays to use in sparkling water, prosecco, or mocktails later.
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