Bellini

A Bellini is a peach drink first, a sparkling drink second

Giuseppe Cipriani created the Bellini at Harry’s Bar in Venice in 1948, naming it after the painter Giovanni Bellini. The original is white peach puree and prosecco, nothing else, served cold enough that the peach reads as fresh fruit.

The puree decides the drink

White peaches are softer and more floral than yellow ones. Peel them, blend the flesh and pass it through a fine sieve with a squeeze of lemon, about 5 ml per 200 g of fruit, to stop it browning. Add syrup only if the fruit is underripe; ripe peaches are sweet enough, and syrup turns the Bellini into a dessert. One medium peach gives about 120 ml of puree, enough for four serves.

Build it in the glass, never in a shaker

Shaking destroys the bubbles. Spoon the puree into a chilled flute, tilt the glass and let the prosecco run down the inside wall, then stir once from the bottom up. Never add ice. A Bellini separates and goes flat in about five minutes, so build them one at a time.

Exact Bellini measures

The 2-1 build is fruitier and closer to what Harry’s Bar pours; 3-1 is drier and holds its fizz longer.

How strong is a Bellini?

Prosecco is around 11% ABV and peach puree carries no alcohol, so a 3-1 Bellini lands near 8% ABV, lighter than wine, and a 2-1 serve drops to about 7%. One 120 ml glass holds roughly 10 ml of pure alcohol and 90-110 kcal.

Variations with their own names

• Rossini: strawberry puree, same build, plus 5 ml of syrup.
• Puccini: fresh mandarin juice, brighter and more citrus-led.
• Mimosa: orange juice instead of puree, a thinner drink.

Bellini FAQ

Can I make a Bellini with yellow peaches?

Yes, but it is sweeter and more acidic. Cut the puree by 10 ml per serve or use Extra Brut prosecco.

Why did my Bellini taste like fruit juice?

The puree measure was too generous, or the prosecco was warm. Chill the bottle for three hours and measure with a jigger.

Can I prepare Bellinis in advance for a crowd?

Only partly. Pre-portion the puree into flutes, refrigerate and top with prosecco as guests arrive.