Ingredients

  • 3 cupswhite peach puree(fresh or frozen peaches blended)
  • ¼ cupsimple syrup(if peaches are not sweet)
  • 2 bottlesProsecco(chilled)
  • 🍋fresh peach slices, mint leaves(garnish)

🔧 Tools

punch bowlladlejigger

Instructions

  1. Blend white peaches until smooth to make puree
  2. Add simple syrup if needed for sweetness
  3. Pour peach puree into punch bowl
  4. Slowly add chilled Prosecco
  5. Stir gently to combine
  6. Garnish with peach slices and mint
  7. Serve immediately in Champagne flutes

📜 History

The Bellini was created in 1948 by Giuseppe Cipriani at Harrys Bar in Venice. He named it for the 15th-century Venetian painter Giovanni Bellini, whose works often featured a similar pink glow. Cipriani insisted on using only white peaches, which have a more delicate flavor than yellow varieties. This punch version brings the Venetian classic to larger celebrations.