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The traditional Bellini is a mixture of pureed fresh white peaches and Prosecco, a dry, sparkling Italian wine. This cocktail has proved to be endlessly versatile over the decades, however, and you have several options if you want to make a Bellini when peaches are not in season. Canned peaches, available year-round, are guaranteed to be sweet, juicy and easily pureed, making them a top choice for your Bellinis. Frozen peaches are an alternative if you want to make frozen Bellinis, and fresh strawberries offer an entirely new take on the classic cocktail.

Canned Peach Bellini

Pour the canned peaches and juice into a food processor. Blend for one to two minutes, or until the mixture is smooth.

Pour the peach puree into a covered pitcher or a bowl, and place in the refrigerator along with the sparkling wine. Chill overnight.

Spoon one part peach puree into a champagne flute, then slowly pour two parts sparkling wine on top. Stir gently with a cocktail stirrer or spoon until the cocktail is evenly mixed.

Taste the drink and stir in a spoonful of simple syrup if you would like a sweeter Bellini.

Frozen Peach Bellini

Chill sparkling white wine in the refrigerator overnight.

Add frozen peach slices, chilled sparkling white wine, simple syrup and ice cubes to a blender. Puree for 20 to 45 seconds, or until the mixture is smooth and slushy.

Pour the mixture into champagne flutes. Top with more sparkling wine if desired.

Strawberry Bellini

Remove stems from strawberries and place them in a food processor with simple syrup. Blend for one to two minutes, or until the mixture is smooth.

Refrigerate the strawberry puree and the sparkling wine overnight.

Spoon one part strawberry puree into a wine glass or champagne flute, then slowly pour two parts sparkling wine on top. Mix gently with a spoon or cocktail stirrer.

Garnish with fresh strawberries.


Add peach schnapps to each Bellini for extra peach flavor. Mix the peach puree with sparkling water for a non-alcoholic Bellini.


Pour the sparkling wine over the peach puree slowly or it may produce a foam that overflows out of the flute.

About the Author

Anika Torrance

Anika Torrance joined the "Mobile Press-Register" in 1997 as an advertising assistant and quickly moved into the newsroom, where she was a staff writer and copy editor for almost 10 years. She holds a Bachelor's degree with a double major in journalism and history from the University of Southern Mississippi, and completed a Master's degree in English at the University of Alabama in Huntsville.