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.

  • Yields: 10 drinks
  • Difficulty: Easy
  • Total: 10 mins, plus 2 hrs chilling time
  • Active: 10 mins

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


  1. Using a vegetable peeler, peel the peaches, remove and discard the pits, and cut the fruit into large chunks.
  2. Place 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. To 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.