← Back to Search Results
Italian, Italian
Bellini Recipe-18

Photo by: Joseph DeLeo
Comments: 0


I’d probably double this – maybe even triple it to be honest – if I were having dinner for eight people, but that may be because I have friends who drink a lot. Nevertheless, I just think it’s more helpful to give the recipe like this, so you can see what the ratio of fruit to wine is at its most simple. Anyway, I don’t think this sits well, so even if I were intending to double the amounts, I’d rather make a single batch up twice, than pour it and let it stand and separate in the pitcher.

As I said, I now order large pouches of white peach pulp, but if you’re lucky and think you can get hold of white peaches that have managed to become everything they should be, then by all means do the right, real thing.

Yield: Makes approximately 4 cups, serves 4


  • 1 75ml bottle of Prosecco
  • 1 cup white peach purèe/pulp or 3–4 white peaches to yield approximately 1 cup of puree
  • Confectioners’ sugar, optional


Let’s optimistically presume you’re doing this, first off, with actual fruit. So, cut the peaches into quarters, and taking each quarter, in turn, hold over the mouth of the blender and peel off the skin (this is because you’ll lose juice as you do it). Drop the skinned fruit into the blender canister and purée. If the purée is too tart, add confectioners’ sugar to taste and purée again. (One of the virtues of the bought pulp, is that it isn’t made with underripe fruit.) Leave this hamster-colored pulp in the fridge to chill.

Your only remaining job is to pour the bottle of also chilled Prosecco into a large pitcher, then pour in the white peach purée and stir together.


Pour the Bellini immediately into your glasses before the mixture separates, If you find it easier, mix each glass separately: for one generous glass of Bellini you will need ¼ cup of peach purèe and ¾ cup of Prosecco.

© 2004 Nigella Lawson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional Confectioner' sugar.

196kcal (10%)
9mg (0%)
0g (0%)
0g (0%)
0mg (0%)
18mcg RAE (1%)
7mg (12%)
23mg (2%)
1mg (4%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
big-fat-cookies Big Fat Cookies
by Elinor Klivans
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
amor-y-tacos Amor Y Tacos
by Deborah Schneider
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?