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Ingredients (5)

  • 1 1/4 pounds yellow peaches (about 3 medium peaches)
  • 3 ounces peach liqueur, such as Stirrings or Briottet Crème de Pêche de Vigne
  • 1/2 ounce freshly squeezed lemon juice
  • Granulated sugar, as needed
  • 2 (750-milliliter) bottles brut sparkling wine, chilled
Nutritional Information
  • Calories184
  • Fat0.17g
  • Saturated fat0.02g
  • Trans fat
  • Carbs15.99g
  • Fiber0.85g
  • Sugar12.08g
  • Protein0.63g
  • Cholesterol
  • Sodium8.22mg
  • Nutritional Analysis per serving (10 servings) Powered by

Mimosas and Bloody Marys are solid year-round choices for brunch cocktails, but when fresh peaches are in season, a Bellini is the way to go. All you have to do is peel and purée the peaches with a little lemon juice and some peach liqueur, pour some sparkling wine into a champagne flute, and stir in a spoonful of the purée. Serve with salmon hash and mini frittatas for an impressive brunch, or serve with Peach Cobbler recipe or Peach Crisp recipe for dessert.

Game plan: The sweetness of your peach purée will depend on how ripe the peaches are. Adjust the amount of sugar and liqueur to taste.


  1. 1Using a vegetable peeler, peel the peaches, remove and discard the pits, and cut the fruit into large chunks.
  2. 2Place the peaches, liqueur, and lemon juice in a blender and purée until smooth. Taste the purée and, if needed, add sugar 1 teaspoon at a time and blend until the purée reaches your desired sweetness. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 2 hours.
  3. 3To serve, slowly pour 4 ounces of sparkling wine into a champagne flute. Add 1 1/2 ounces of the purée (be careful, the wine will foam), stir gently, and serve immediately.
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