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Learn how to make peach Bellini cocktails without peach purée, perfect for serving during brunch in the spring and summer.

Rach likes to serve this alongside her Italian Eggs Benedict.


  • ½ cup sugar
  • ½ cup water
  • One 16-ounce bag frozen peaches, defrosted
  • 1 bottle Prosecco or other sparkling white wine
  • Mint, for garnish


Serves: 4 servings


To make simple syrup for the Bellini, combine the sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has completely dissolved. Remove from the heat and allow to cool completely. You can make the simple syrup days in advance.

Place the peaches in a blender carafe with ¼ cup of the simple syrup mixture. Puree until completely smooth.

To serve, pour the puree about a quarter of the way up a champagne glass and top it off with Prosecco and garnish with a sprig of mint.

Always drink responsibly.