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bellini in a coupe glass on a green tablecloth surrounded by brunch foods

Peach Apricot Bellini

Kate Shungu
Enjoy every last bit of peach season with this fresh cocktail!
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course beverage
Cuisine Southern
Servings 6 servings
Calories 90 kcal


  • 1 ripe peach
  • 1 ripe apricot
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1 bottle prosecco or sparkling wine, chilled


  • Remove the pits from the peach and apricot and chop roughly. Place the fruit in the bowl of a food processor fitted with a steel blade. Add the lemon juice and brown sugar. Process until the fruit is puréed.
  • Place a fine mesh strainer over a bowl. Pour the purée through the strainer, pressing the solids with the back of a spatula to release more juice. Discard solids.
  • Place 1 tablespoon of the fruit purée into a champagne glass. Fill the rest of the glass with the prosecco or sparkling wine. Serve immediately.


Tip: freeze leftover purée in ice cube trays. Once frozen, place the cubes in a resealable freezer-safe plastic bag. Defrost in the refrigerator when ready to use.
I used La Marca prosecco for this recipe. 


Calories: 90kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 173mgFiber: 1gSugar: 8gVitamin A: 194IUVitamin C: 3mgCalcium: 15mgIron: 1mg
Keyword peach bellini
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