Temperature is key to a great Bellini: Make sure your peach puree, Prosecco, and glasses are all well chilled.


  • 3 ounces dry Prosecco, chilled

  • 1 ounce cold white peach puree (fresh or frozen and defrosted, see below)

Pour the Prosecco into a well-chilled Champagne flute. Add the peach puree and stir gently to blend.

Note: When making Bellinis for a group, prepare a pitcher just as your guests begin to arrive. Mix 1 cup cold white peach puree with a chilled bottle of Prosecco.

Fresh White Peach Puree


  • 1 pound ripe white peaches

  • 1 teaspoon fresh lemon juice

  • Simple syrup (see below) as needed, up to 2 tablespoons

Peel and core the peaches, then cut them into chunks. Pass through a food mill and collect the peach pulp in a bowl. Transfer the pulp to a fine-mesh sieve and force the pulp through using the back of a spoon, pressing on the solids to release the juices. Stir in the lemon juice to prevent browning. If your peach puree is tart, sweeten it with simple syrup to taste. Cover and refrigerate for up to a day. Stir before using. Makes about 4 ounces.

Vanilla Simple Syrup


  • 1/2 cup water

  • 1/2 cup sugar

  • 1/2 vanilla bean

Combine the sugar and water in a small saucepan. Use a small sharp knife to butterfly the vanilla bean; scoop out the seeds with a small spoon. Add the seeds and pod to the sugar water. Bring to a simmer over medium heat and stir until the sugar has dissolved. Remove from the heat and let cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 1 month. Strain before using. Makes 1 cup.

Note: To make basic simple syrup, just omit the vanilla bean and follow the remaining directions.

From Aperitivo: The Cocktail Culture of Italy, © 2016, by Marisa Huff. Used by permission of Rizzoli.