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 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:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹