Peach Bellini Mocktail

A elegant non-alcoholic peach bellini mocktail made with real peach puree and dry sparkling juice -- ready in 4 minutes. Tastes like the real thing and disappears faster at brunch.

Course Drinks

Cuisine American, Italian

Keyword alcohol-free brunch drink, mocktail bellini recipe, non-alcoholic bellini, peach bellini mocktail, peach mocktail, sparkling mocktail, virgin bellini

Prep Time 4

Total Time 4

Servings 4 glasses

Calories 70kcal

Author Zoe Tanaka

Cost $6

Equipment

1 Blender For the peach puree
4 Champagne flutes or wine glasses Chilled -- pulled from fridge or freezer before serving

Ingredients

Peach Puree

3 medium ripe peaches, peeled and sliced Or 2 cups frozen peaches, thawed slightly
1 tsp fresh lemon juice Brightens flavor and prevents browning
1 tsp honey or simple syrup Optional -- only if peaches are under-ripe

Sparkling Base

12 oz dry sparkling white grape juice Or non-alcoholic sparkling wine -- not ginger ale

To Garnish

4 thin peach slices For the rim
4 fresh raspberries Optional -- drop one into each glass

Instructions

Make the Peach Puree

Add sliced peaches, lemon juice, and honey (if using) to a blender. Blend until completely smooth, about 30 seconds. The puree should be thick and pourable -- about the consistency of smoothie.
For a very smooth puree, press it through a fine mesh strainer to remove any fibrous bits. This step is optional but improves the texture for thinner glasses.
Transfer the puree to a sealed jar or container and refrigerate for at least 15 minutes before serving. It can be made up to 24 hours ahead.

Assemble the Mocktail

Place champagne flutes or wine glasses in the refrigerator for at least 10 minutes before serving, or in the freezer for 5 minutes. Cold glasses keep the bubbles alive much longer.
Pour 2 oz (about 1/4 cup) of chilled peach puree into each glass. The puree will settle at the bottom -- this is correct.
Slowly pour 3 oz of chilled sparkling grape juice over the back of a spoon held just above the puree. This prevents foaming and keeps the bubbles intact. The sparkling will lift some of the puree naturally.
Rest a thin peach slice on the rim and drop a raspberry into the glass if using. Serve immediately -- tilt the glass once gently instead of stirring to preserve the carbonation.

Notes

Make the peach puree up to 24 hours ahead -- refrigerate in a sealed jar with a teaspoon of lemon juice to prevent browning. Never premix the puree and sparkling in advance or the fizz will be gone before guests arrive. For a frozen version, blend puree with ice until slushy and top with sparkling at the table. Dry sparkling white grape juice gives the closest result to real prosecco -- avoid ginger ale, which is too sweet.