I love a great Bellini…the fizz, the peachiness…the yumminess. So good! This recipe is a slight twist on the Frozen Peach Bellini recipe by Tracy Kuczykowski on her Unsophisticook blog. She has recipes and projects. Looking at all of her boards generally makes me feel like an amateur mama compared to this diva mom of 5 from Ohio. Give this Frozen Peach Bellini a try any time of year and notice the taste difference from your regular pre-bottled pour.
Serve this at brunch with the Old-Fashioned Best Ever Pancakes (click here for recipe), a frittata or with a light lunch.
So, what’s the Mommelier twist? I use frozen peaches which speeds up the process and mess with minimal taste difference. While fresh peaches are delicious, they are really only prime during the month of August and can be messy to handle given their juiciness. If it’s August and you want to take the extra time to make it from fresh yellow or white peaches…go at it! I also reduce the amount of peach liquor from 1/3 cup to 1/4 cup, as I found the liquor taste a bit too much. Experiment for your own preference.
Frozen Peach Bellini Recipe
Ingredients:
- 1 16oz bag frozen peaches thawed & diced (or use 3 ripe fresh ones if you prefer)
- 1 tablespoon fresh lemon juice (about half of a lemon)
- 1 teaspoon double strength simple syrup (blend together 1 tsp. hot water with 2 tsps. sugar)
- 1/4 cup peach schnapps or peach flavored brandy
- 2 cups chilled prosecco
Instructions:
- Puree peaches in a food processor or blender. Press mixture through a fine mesh strainer to remove any pieces of skin and pulp.
- Stir lemon juice, simple syrup, and peach schnapps into the peach puree.
- Pour the mixture into a wide, flat bottomed baking dish and freeze, stirring every 30 minutes until slushy.
- Place 2-3 tablespoons (to personal taste, I tend towards 2 tablespoons) of the peach puree mixture in a champagne glass and slowly pour 1/2 cup of chilled prosecco over top. Stir to mix.
- Garnish with a slice of peach (if desired) and serve immediately
Why Prosecco? Because Prosecco is produced using the tank method of fermentation and there is minimal yeast contact the peaches & cream flavor of the Glera grape, which it is produced from shines. This pairs perfectly with a peach drink base.
Should I buy expensive Prosecco? No way!! Anything around $10-15 will work well. I typically look for bottles right around $10 when making a Bellini or Mimosa.
