The Pink Bellini
Inspired by the timeless Venetian Bellini, this Pink Bellini combines sweet white peaches, tart raspberries, and Prosecco for a sparkling toast that’s as meaningful as it is beautiful.
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Italian Translation: Bellini Rosa
Region of Origin: Veneto
Category: Beverages [‘Bevanda’]
Michelle’s Cucina
A note from my kitchen to yours.
Fresh peaches, raspberries, and prosecco come together in a cocktail that’s light, bright, and beautifully simple. I created this pink Bellini during Breast Cancer Awareness Month as a tribute to courage, hope, and the friendships that make life’s meaningful moments even sweeter.
Why this recipe works: Fresh peaches provide natural sweetness, raspberries add brightness and color, and chilled Prosecco brings everything together with light, elegant bubbles.
Ingredients for The Pink Bellini:
Full measurements in the recipe card below.
- White Peaches
- Raspberries
- Rose Simple Syrup (regular simple syrup will work as well)
- Prosecco
RECOMMENDED KITCHEN TOOLS:
- Blender
- Fine Mesh Strainer
- Champagne or Coupe 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:
- 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:
Kitchen Tip: Chill the peach puree for about 30 minutes before serving so the Prosecco stays crisp and bubbly.
Leftovers: Any extra puree is delicious stirred into yogurt, spooned over gelato, or frozen into ice cubes for sparkling water or mocktails.
Pantry Favorite: Edible dried rose petals add an elegant finishing touch for cocktails, desserts, and special occasions.
Kitchen Favorite: A compact blender creates an ultra-smooth fruit puree in seconds and is one of my favorite tools for small-batch sauces, cocktails, and dressings.
THE PINK BELLINI
Equipment
- Blender
- Mesh Strainer
- Champagne or Coupè 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
- Serving Note & Special Instructions:
- Recipe for Rose Simple Syrup
- Chill the fruit puree before serving for the coldest, freshest Bellini.
- Leftover puree freezes beautifully in ice cube trays for the future.
- Michelle’s Kitchen Recommendations:
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