Summer Fruit Bellini – Peaches, black cherries, and blackberries come together to make a yummy puree that’s added to a champagne glass topped with Prosecco and a splash of brandy
I may be pregnant but I’m not letting that keep me from giving you some refreshing drinks to enjoy during the summer. I may envy that glass of sangria you’re sipping on, but I’m happily enjoying my non-alcoholic wine, thank you very much!
Today’s recipe comes by special request. My good friend asked for a peach bellini recipe. But it just seems a tad predictable, ya know? Everyone does peach bellinis, and for good reason – they’re awesome! But there are so many other fruits that pair perfectly with Prosseco so why not honor them, too?
Enter the summer fruit trio of peaches, black cherries, and blackberries. They have just the right amount of subtle tartness with a sweet finish that just works with the Prosecco. And because the Prosecco can be a little dry, I added in a splash of brandy to level it off. Che bellezza!
And here they are – my Summer Fruit Bellinis!
What is a bellini?
A bellini is an Italian cocktail made with peach puree and Prosecco. It’s similar to a mimosa, but usually uses a nectar or puree instead of a juice, like a mimosa might.
How is this bellini made?
For my version of a bellini, I am using the incredible fruits from this time of year to make an incredible puree: peach, black cherries, and blackberries. You can even throw in some raspberries, too.
Making the puree
To make the puree, I first cook the fruits with a little sugar and water to break them down and bring out their flavor. All of these fruits tend to have subtle flavors so cooking them will enhance them quite a bit.
After they’re cooked, I use a potato masher to break up the fruit and release all those juice. Typically, I like to do this in a blender, but not today – I don’t want to puree the blackberry seeds because they may add an earthy flavor that I just don’t want. When using a masher, those small seeds stay big enough to get filtered out with a mesh sieve, which we’ll do next.
To cool the mixture down, I chill it in the fridge. We don’t want a warm puree bringing up the temperature of the Prosecco. Once cool, the fruit pulp is strained out and the puree is ready to be used!
Assembling the bellinis
To assemble the bellinis, it’s as simple as you can get. The puree is added to a champagne glass with a little brandy and then topped with chilled Prosecco. And there you have it – a beautiful Summer Fruit Bellini!
Tips & Tricks
- After the fruit is cooked, you must strain the mixture to remove all the pulp and seeds. Don’t skip this step! You don’t want chunks of fruit floating in the champagne glass (unless it’s a pretty garnish).
- If you don’t have brandy on hand, you can just omit it from the recipe. But I’ll tell you what – you’re really going to miss it in this bellini! It really takes the drink to another level. So consider getting a small bottle of Hennessy and add it to your bar. I use it for almost all my sangria recipes and even some other fun cocktails so you can easily find a use for it, too.
Summer Fruit Bellini
- 1 cups chopped peaches skins on
- 1 cup black cherries pitted
- 1 cup blackberries
- ¼ cup water
- 1/4 cup sugar
- 1 750 mL bottle Prosecco chilled
- 2 tablespoons brandy
- extra blackberries and peaches for garnish
- Place chopped peaches, cherries, blackberries, water, and sugar in a medium pot and place over medium-high heat. Heat until boiling and then reduce to simmer (uncovered) and cook for 5 more minutes. Remove from heat and let it stew for 10 minutes.
- Using a potato masher, mash fruit until mostly liquid. Transfer mixture to a medium bowl, cover with plastic wrap and place on refrigerator to chill.
- Once mixture is cool, run through a mesh strainer to remove pulp. Spoon about 3 tablespoons of puree into a champagne glass. Add 1/2 – 1 teaspoon of brandy. Fill glass with Prosecco. Repeat with remaining glasses. Serve immediately.