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peach puree

chilled champagne flute

fruit garnish of choice

First up—make a simple peach puree. Score the peach in half to pull out and discard the pit. Cut the peach into chunks. Put in a blender with sugar to taste and add lemon juice as well. Blend into a smooth mixture. Spoon several heaping globs of peachy goodness into the bottom of a chilled champagne flute. Slowly, and with the glass tilted at an angle to prevent overflow, top off with chilled Prosecco. Add a fruit garnish of your choice. Enjoy!


The traditional recipe uses white peaches, but you can get any peach that's available. The riper, the better.

Lemon juice is optional in the puree, but if you're making it ahead of time, this will prevent it from browning in the fridge. Please store the puree in the fridge in an airtight container!

Also traditionally, Prosecco is used in a Bellini. You can substitute any white sparkling wine of preference. If you like your drinks less sugary, use a dry sparkling wine. Totally up to you!

This drink doesn't pack a powerful punch, so it's nice for special breakfasts, brunches, etc.

Watch the full video instructions below!

This is a pretty straightforward drink, so I'm as disappointed by the lack of unintentional comedy as you are. Probably.

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