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Classic Bellini from Venice, Italy

Classic Bellini

  • Author: Harry's Bar in Venice, Italy
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x
  • Category: Beverage
  • Cuisine: Italian



For the Peach Puree:

  • 4 white peaches (pitted, skin removed, sliced, and skin into quarters
  • 3 ice cubes
  • 1 tsp. freshly-squeezed lemon juice (or more to taste if preferred)
  • although not in the original recipe from Harry’s Bar:  ½ Tbsp. sugar (to taste)

For the Cocktail:

  • 2 oz. peach puree (for each cocktail, use 2 oz. each)
  • 4 oz. chilled Italian prosecco
  • Garnish:  Peach slices


  1. In a blender or with an immersion blender, add the peaches, ice, and (lemon juice, sugar if preferred). 
  2. Blend until smooth. 
  3. Taste and add more lemon juice and sugar if preferred. 
  4. Pour the peach purée into champagne flutes.
  5. Slowly top with sparkling wine while gently stirring to incorporate.
  6. Garnish with a slice of peach, either slit and rested on the rim or dropped into the glass. 
  7. Serve and enjoy!

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