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Venice, Italy · Italian

Bellini (Prosecco & White Peach Purée)

Venice's most elegant aperitivo — fresh white peach purée topped with cold Prosecco, soft pink and barely sweet. The Harry's Bar original, why white peaches matter, and the careful pour.

By Table & Traditions Editors

Published June 26, 2026

A Bellini in a champagne flute, soft pink-peach and gently sparkling, the colour graduating from the purée at the base.

Invented by Giuseppe Cipriani at Harry's Bar in Venice between the 1930s and 1948, the Bellini is named for the pink tones in a Giovanni Bellini painting. The original is exacting: puréed white peaches (not yellow), a touch of raspberry for colour, and good Prosecco — never Champagne. It's the definitive Italian sparkling aperitivo.

Yield
Makes 1
Prep
5 min
Cook
0 min
Total
About 5 min
Difficulty
Easy

The Bellini is Venice in a glass — cold white peach purée topped with Prosecco, soft pink and barely sweet. Invented at Harry’s Bar, it’s the most elegant of the sparkling aperitivos, and it rewards getting the details right.

White peaches, puréed fresh

The original uses white peaches: softer, floral and less acidic than yellow. Purée ripe ones and chill the purée; a few drops of raspberry give the signature pink. Out of season, good frozen white peaches beat underripe fresh ones.

Prosecco, never Champagne

This is a deliberately Italian drink. Prosecco’s soft, fruity bubbles suit the peach; Champagne is too dry and sharp and bulldozes the purée.

Pour gently

Purée first, then top slowly with cold Prosecco down the side of the glass, and stir just once if at all. For the orange-juice brunch classic, see the Mimosa. More in the Drinks guide.

Ingredients

Makes
1
  • 50 ml (1.75 oz) white peach purée, cold White peaches are traditional — softer, more floral and less acidic than yellow. Purée ripe peaches and chill; strain if you want it smooth.
  • 100 ml (3.5 oz) chilled Prosecco Prosecco, not Champagne — the original is specifically Italian and softer than a Champagne would make it.
  • A few drops, optional raspberry or cherry purée, for colour
  • ice, only to chill ingredients (not in the glass)

Method

Tap a step’s number to check it off as you go.

  1. Spoon the cold white peach purée into a chilled flute, with a few drops of raspberry purée if using.

    Why: Starting with the purée (and chilling everything) means you can top with wine and mix gently without stirring out the fizz.

  2. Top slowly with cold Prosecco, pouring down the side of the glass.

    Why: A slow, angled pour preserves the bubbles, which would collapse if the wine hit the purée too fast.

  3. Stir very gently — just once if at all — to fold the purée and wine together, and serve immediately.

    Why: The peach purée is heavier than the wine and needs the gentlest lift to combine without going flat.

A quick, anonymous tap — no review needed.

Variations

  • Rossini

    Use strawberry purée instead of peach for a red, summery sparkling drink.

  • Puccini

    Use fresh mandarin or tangerine juice in place of peach for a citrus version.

  • Frozen peaches

    Out of season, use good frozen white peaches, thawed and puréed — better than fresh underripe ones.

Serving & Storage

Serve ice-cold in a flute, immediately. Soft, peachy and barely sweet — the quintessential pre-dinner sparkler.

Pairs with: Prosciutto and melon, Bruschetta, Olives, Light antipasti.

Storage: Make the peach purée ahead and refrigerate up to a day; build the drink to order so the Prosecco stays fizzy.

Nutrition

Per serving (1 cocktail (~150 ml))

Calories
130
Protein
0 g
Carbs
13 g
Fat
0 g
Fiber
1 g
Sugar
10 g
Sodium
5 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why white peaches, not yellow?

White peaches are softer, more floral and less acidic, which gives the Bellini its delicate character. Yellow peaches make a sharper, more aggressive drink. If you can only get yellow, it'll still be good — just less authentic.

Prosecco or Champagne?

Prosecco, by tradition and design. The Bellini is an Italian drink and Prosecco's softer, fruitier bubbles suit the peach. Champagne is drier and sharper and overpowers the delicate purée.

Can I use peach juice or schnapps?

Real puréed peaches are what make a Bellini special. Bottled peach nectar is a passable shortcut; peach schnapps makes a different, sweeter, boozier drink that isn't really a Bellini.

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Further reading