THE PINK BELLINI
A delicate twist on the Italian classic — The Pink Bellini blends peach, raspberry, and prosecco for a fresh, elegant cocktail perfect for brunches, celebrations, or a simple toast to life.
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
Recipe for Rose Simple Syrup
Serving & Garnish Tips:
- 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.