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.

  • SERVINGServings


  • 2 cups peeled, sliced fresh or frozen peaches
  • 1/2 cup sugar
  • 1 Tbs. plus 1 tsp. lemon juice
  • 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

  • Serving Size: Serves 6
  • Calories: 161
  • Carbohydrate Content: 19 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 6 mg
  • Sugar Content: 17 g