Back when I lived in Chicago, the city that truly knows how to brunch in my humble opinion, I think I had a peach bellini—or several—every. single. weekend. This light, refreshing cocktail has always tasted like sunshine on a warm morning to me with a little bubbly.
Apparently, the Bellini was originally made sans peach, and with sparkling Italian wine…Prosecco to be exact. Odds are, if you order this drink in Italy you’ll still get it this way. Fortunately the beloved Bellini has also made its way to us, introducing succulent fresh peaches and Champagne to its list of ingredients.
This recipe is of course the best when you can use fresh peaches. So now that peach season is before us, save a few ripe ones for your peach bellini over brunch this weekend! And if you just can’t wait for the next batch of peaches, don’t worry. With the growing popularity of the peach bellini, it’s easy to find a ready-to-drink peach bellini in a bottle, and FYI Trader Joes has a GREAT one. Cheers! Truly, MKR
P.S. Looking for more brunch-worthy cocktails? Check out our Recipe Index, and pay close attention to our Boozy Strawberry Basil Lemonade, The John Daly, The Aperol Spritz, Rose Slushy and The Blackberry Bourbon Smash…just to name a few. xo
- 2 medium sized peaches, peeled and cut
- 1 tablespoon lemon juice
- pinch of sugar
- 1 bottle Champagne or Prosecco
- Blend peaches, lemon juice and sugar in blender until smooth.
- Strain any remaining peach from mixture.
- Fill glasses a quarter full of peach puree, or to preference.
- Top off with Champagne or Prosecco.
- Garnish with fresh thyme or favorite fresh herb of choice.
Please fix this to state 1 tablespoon of lemon juice.