Culinary Institute of America Recipe
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If you prefer, you may add peach schnapps to the recipe to replace all or some of the peach purée. It’s best to make the purée just before serving the drink, but if you add a few drops of lemon juice and keep it well-covered and in the refrigerator, it will last up to 2 hours.

The following recipe has been adapted from The Culinary Institute of America's Entertaining cook book (2012, Houghton Mifflin Harcourt).

Bellini recipe by The Culinary Institute of America



Makes 4 Servings

  • 3⁄4 cup peach purée (11/2 cups fresh peaches puréed in a blender until smooth)
  • 16 ounces Champagne or sparkling wine


  1. To make peach purée, put about 1 1/2 cups of fresh peaches in a blender and purée until smooth. You should have about 3/4 cup.
  2. Pour 3 tablespoons of the peach purée into each Champagne flute and top with the Champagne or sparkling wine.

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