Peach Bellini Recipe (Just Like Harry’s Bar in Venice, Italy)
This peach Bellini recipe is all you need for a fabulous summer drink! Can’t get to Harry’s Bar in Venice where Bellinis were created? You can make the authentic peach and Prosecco drink yourself with this simple 2 ingredient recipe!
Not all Bellini Recipes are Created Equal
I can guarantee not everyone sharing Bellini recipes online have all been to Harry’s Bar in Venice to try one. However, I have and I can tell you, it’s a beautifully simple and refreshing peach cocktail!
Recently, my friend, Cynthia from What a Girl Eats also visited Harry’s Bar in Venice and had the idea to post the proper recipe for an authentic Bellini cocktail. While I had been working on my Bellini recipe, I had no idea Cynthia had been doing the same. We even ordered the proper glasses without talking to each other! I had decided to share the Bellini recipe after seeing so much misinformation about the Bellini drink all over the internet.
So Cynthia and I have decided to share this peach cocktail recipe to try to help dispel the misinformation online, and promote the original created by Giuseppe Cipriani in 1948. Trying to get the cocktail just right wasn’t so easy, even though there are only two ingredients! The good news is that we have tips to help you make it as close to the original as possible.
Unrelated, but Sort of Related, Tip: when I recently visited Venice, I was skeptical of the food when I dined at Harry’s Bar in Venice given how renowned it is, especially with the Bellini cocktail as a big part of their claim to fame. However, I was more than pleasantly surprised! I would absolutely recommend it, and definitely don’t skip out on the delicious meringue covered cake for dessert! Another Harry’s Bar recipe I’d love to recreate at home!
Where did the Peach Bellini Recipe Originate?
The peach Bellini recipe was created in Venice, Italy at Harry’s Bar by Giuseppe Cipriani. Did you know you can try a bottled version of this pink-hued beverage? There’s even a virgin mix made by Cipriani, however, you can make your own homemade version quite easily.
What is in a Bellini at Harry’s Bar?
A Harry’s Bar Bellini drink contains only two ingredients: peach puree and Prosecco DOC or DOCG. Using the best quality ingredients will give you the best results and those letters after Prosecco will ensure this is the case with your sparkling wine.
Many other cocktails in Italy are made with Prosecco, like a limoncello spritz and this delicious Hugo spritz.
I took a trip to Valdobbiadene a few years ago and you can read about the DOC/DOCG designation of controlled origin (that the grapes are grown and wines are made solely in the region allowed under Italian government regulations). I hope you enjoy this classic Italian peach and Prosecco drink!
Bellini Recipe
by Giuseppe Cipriani Makes 2 Bellini drinks
FULL PRINTABLE RECIPE BELOW
Ingredients
- white peaches, preferabley organic
- Prosecco, DOC or DOCG
Special equipment: 2 8 oz Bellini-type glasses (as used at Harry’s Bar)
How to Make a Bellini Step by Step Directions
- Wash the peaches, and remove the pit.
- Cut them into pieces and place in a bowl with a flat bottom.
- Mash with a fork or potato masher. (You may use a food processor, but do not use a blender as per Cipriani’s instructions, as it will add air to the peach purée).
4. Pour the juice and purée into a measuring glass.
5. Add the purée to a jug and then pour in the Prosecco.
6. Stir gently, then pour into the glasses and serve immediately. Get ready to make another batch! 😍
Try a French 75 which was invented in Paris at a bar which was later renamed Harry’s Bar!
Tips on Making the Best Peach Bellini Cocktails
- Choose ripe, organic and sweet white peaches with red around the pits, for color (you can use yellow, but it’s not what is used at Harry’s Bar) for the best flavor.
- When picking the peaches, red-skinned fruits will help impart a more pink hue to the drink. My drinks were actually more pink than they appear in the photos here, but the color won’t change the flavor. (Cynthia at What a Girl Eats suggests adding a drop of cherry juice if the color is important to you.)
- The right balance of juice and pulp is key. I think this just takes practice (who’s complaining? Not me!)
- Stick with the original ratio of 1:3 for best results (e.g. 2 oz peach purée to 6 oz Prosecco).
And don’t forget to try a delightful aperol spritz, too!
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Bellini Recipe (Bellini Drink Just Like Harry's Bar in Venice, Italy)
Ingredients
- 3 white peaches preferably organic (with red skin)
- 12 oz Prosecco DOC or DOCG
Instructions
How to Make a Bellini Step by Step Directions
- Wash the peaches, and remove the pit.
- Cut them into pieces and place in a bowl with a flat bottom.
- Mash with a fork, potato masher, or food processor, but do not use a blender (as per Cipriani's instructions, as it will add air to the peach purée).
- Pour the juice and purée into a measuring glass.
- Add the purée to a jug and then pour in the Prosecco.
- Stir gently, then pour into the glasses and serve immediately.
Notes
Nutrition
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HAD BELLINI IN BAR TERRIFIC DRINK EXPERIENCE
So happy to hear that!
yes great ingredients make the dish or drink great :-) I’d love to have this at harry’s bar one day.
Then you mash up the peach with the skin and do not strain? I guess I haven’t had a “real” bellini, probably peach nectary with champagne! Does the drink have a consistency somewhat like orange juice with pulp that you buy?
It’s a secret to the actual way it’s made, but correct, it’s not just peach juice. However, it’s not thick pulp, either. The bottled version is not like pulpy orange juice consistency, either. It’s more light, hope you try making it!
Ah, this brings me back to Venice, one of our favorite Italian cities. We went there often during our Roman sojourn. Haven’t been back for years now…
I just got white peaches at the farmers market this weekend — they have been so sweet this year! I can’t wait for a bellini – just need some Prosecco from Valdobbiadene! Grazie!
PS – we were at Harry’s Bar in October, and sadly no Bellinis on t4he menu, which is a good thing, I suppose – seasonality at al.
Yay! My farmer’s market white peaches are the same, and actually last weeks were TOO pink for the Bellini! Can you imagine? Yes, that is good that no Bellinis are available at Harry’s Bar in October!
This looks so refreshing and peaches are really good right now in LA.
Still waiting to hear what “Prosecco DOC or DOCG” is. I know what Prosecco is but not what the “DOC” or DOCG” means. Also, can you use other peach varieties such as Red Havens?
Hi Kelly, I thought I responded, sorry! I have a feeling you used the JUMP TO RECIPE button, right? All the info is in the post explaining what DOC and DOCG mean and I have further linked to two more posts for further explanation. I just looked up Red Havens which I saw described as sweet and juicy, so I would guess that they would make a good tasting Bellini :) I just wanted to explain that white peaches are what are used for the original, but if you don’t mind, use any ripe, sweet peaches you like! Cin cin!
Do we mash the peach with skin ???
Yes, instructions are only to remove the pit. The skin helps to color the drink pink! :) Enjoy, Claudette!