Peach Bellinis Recipe | Vegetarian Times Skip to main content

Peach Bellinis

This crisp and refreshing cocktail was invented in Harry's Bar in Venice, Italy, (Hemingway's hangout) in the 1940s and named after an Italian artist. For a nonalcoholic version, substitute seltzer water for the sparkling wine.



Ingredient Line: 
2 cups peeled, sliced fresh or frozen peaches
Ingredient Line: 
½ cup sugar
Ingredient Line: 
1 Tbs. plus 1 tsp. lemon juice
Ingredient Line: 
1 750-ml. bottle Prosecco (or any sparkling wine)


Place peaches, sugar and lemon juice in blender, and purée until smooth. Pour 3 Tbs. peach purée in champagne flute, and top with 1/2 cup sparkling wine. Repeat with remaining purée and sparkling wine, and serve.

Nutrition Information: 

1 g
Total Fat: 
0 g
Saturated Fat: 
0 g
19 g
0 mg
6 mg
1 g
17 g
Serves 6

Comments on this Recipe

I had the "real thing" in Harry's Bar in Venice last October. I'm anxious to try this ... as soon as I get the "supplies."

I'm not a big fan of wine or seltzer water. Could this work with sparkling cider?

You could try the cider and see if you like it. I am thinking it would be a whole different experience. The peach Bellini is a light refreshing drink. Pellegrino water would be perfect in lieu of sparkling wine.

Try freezing the peach mixture first in ice cube trays then drop in glass first and add fizzy. Or try freezing peach nectar and adding a little schnapps also. when you get to the bottom it is sooo good!