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Per serving
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- 1
Cook the peach syrup
Peel and chop the peaches. In a small saucepan, combine the peaches, sugar, and water and bring to a boil over medium heat. Drop the heat and simmer uncovered until the peaches are super tender, 4 to 6 minutes. Cooking the fruit down concentrates the flavor so every pour actually tastes like peach.
- 2
Strain and chill
Press the mixture through a fine-mesh strainer into a bowl and discard the pulp (or save a spoonful to stir back in if you like a little texture). Cover and refrigerate the syrup until cold. It keeps up to 2 weeks, so this is a great make-ahead.
- 3
Build the Bellini
Pour 2 oz of the chilled peach syrup into the bottom of a chilled champagne flute, then top slowly with 4 oz Prosecco poured down the side of the glass so it doesn't foam over. Give it the gentlest stir and garnish with a peach slice, a raspberry, or a sprig of mint. That's the ratio: 1 part syrup to 2 parts bubbles.
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Classic Peach Bellini
Created by: ShakeAndSip
Ingredients
- 1 cup peaches
- 1/2 cup sugar
- 1/2 cup water
- 4 oz Prosecco
- fresh raspberries
Instructions
- Cook the peach syrupPeel and chop the peaches. In a small saucepan, combine the peaches, sugar, and water and bring to a boil over medium heat. Drop the heat and simmer uncovered until the peaches are super tender, 4 to 6 minutes. Cooking the fruit down concentrates the flavor so every pour actually tastes like peach.
- Strain and chillPress the mixture through a fine-mesh strainer into a bowl and discard the pulp (or save a spoonful to stir back in if you like a little texture). Cover and refrigerate the syrup until cold. It keeps up to 2 weeks, so this is a great make-ahead.
- Build the BelliniPour 2 oz of the chilled peach syrup into the bottom of a chilled champagne flute, then top slowly with 4 oz Prosecco poured down the side of the glass so it doesn't foam over. Give it the gentlest stir and garnish with a peach slice, a raspberry, or a sprig of mint. That's the ratio: 1 part syrup to 2 parts bubbles.