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Whole Peach Bellini

4 INGREDIENTS • 3 STEPS • 20MINS

Whole Peach Bellini

Recipe

5.0

3 ratings
These were a breeze to throw together and tasted light, summery and refreshing — maybe something festive to consider this weekend?
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These were a breeze to throw together and tasted light, summery and refreshing — maybe something festive to consider this weekend?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

20MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings
6
us / metric
Peach
2
Peaches
up to 4 peaches
Granulated Sugar
to taste
Granulated Sugar
Lime
1/2
Lime, juiced
or Lemon Juice
Prosecco Wine
750 mL
Prosecco Wine, chilled

Nutrition Per Serving

VIEW ALL
Calories
107
Fat
--
Protein
0.5 g
Carbs
4.9 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

Author's Notes

eaches vary in size and sweetness, so the quantity of peaches will vary based on your taste preferences. I found for one bottle of prosecco, four peaches was about right. Sugar is optional, too — if your peaches are super ripe and sweet, you might not need any sugar.

Cooking Instructions

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step 1
Place the Peaches (2), Granulated Sugar (to taste), and Lime (1/2) in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve.
step 1 Place the Peaches (2), Granulated Sugar (to taste), and Lime (1/2) in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve.
step 2
Press the mixture through a sieve.
step 2 Press the mixture through a sieve.
step 3
Place 2 tablespoons of the peach puree into each glass and fill with Prosecco Wine (750 mL). Serve immediately.
step 3 Place 2 tablespoons of the peach puree into each glass and fill with Prosecco Wine (750 mL). Serve immediately.
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