Peach Bellinis are a light, fruity drink that can work for pretty much any casual get-together or special event. Let me show you how to throw together a simple Peach Bellini Pitcher Cocktail that’s super refreshing and honestly takes barely any effort.

This recipe only needs a handful of ingredients. It’ll serve a group, and you won’t be stuck mixing individual drinks all day.

I love making Peach Bellinis in a pitcher. It saves time, and everyone can just help themselves.

You don’t even need fresh peaches—frozen or canned work fine, so you can whip this up whenever the craving hits.

Planning brunch? Birthday? Or just want something new to sip on? This drink’s a crowd-pleaser, no doubt.

I think you’ll be surprised at just how much flavor you get with a few easy steps.

Peach Bellini Pitcher Cocktail Recipe

I like to make Peach Bellini pitcher cocktails when I want a light, fruit-forward drink for gatherings. This recipe is all about peach purée, sparkling wine, and a hint of sweetness for that crisp, refreshing vibe.

John

Prep Time 10

Total Time 10

Serving Size

Equipment

1 large pitcher (at least 2 quarts)
Long stirring spoon

Measuring cups and spoons
Blender or food processor (for the peach purée)
Fine mesh strainer (optional, for peach pulp)

Small bowl (for mixing extra flavorings, if you want)
Champagne flutes or wine glasses for serving

Ingredients

Here’s what I use for about 6 servings:

Ripe peaches 3 medium peeled, pitted

Lemon juice 1 tbsp
Sugar or simple syrup 2-3 tbsp
Prosecco or sparkling wine 1 bottle 750 ml, well chilled

Peach schnapps optional 2 oz
Ice for serving As needed
Sliced peaches or mint for garnish As desired

Instructions

I start by peeling and pitting the peaches.
Then I chop them up and toss them in the blender with the lemon juice and sugar (or simple syrup) until it’s all smooth.
If I want it extra smooth, I’ll strain the peach purée into a bowl with a fine mesh strainer to catch any pulp.

After that, I pour the purée into my big pitcher.
If I’m feeling fancy, I add the peach schnapps.
Then I pour in the chilled sparkling wine, nice and slow, and give it a gentle stir so I don’t lose all those bubbles.

I always taste and tweak the sweetness if I need to.
When I’m ready to serve, I fill each glass about three-quarters full and add a peach slice or a little mint on top.

Notes

Fresh peaches are best, but frozen work in a pinch—they might just be a little less sweet. If you want a non-alcoholic version, swap the sparkling wine for sparkling water or lemon-lime soda.

I wait to add the bubbles until just before serving so it stays fizzy. No ice in the pitcher—just pour over ice in each glass. If I make the purée ahead, I cover and chill it until it’s party time.

Peach Bellinis are best cold and fresh. Leftovers? I wouldn’t really recommend it, since the bubbles go flat and the flavor changes. For bigger parties, I’ll double the recipe and just top off with more sparkling wine as needed.

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Tasting Notes

First thing I notice when I take a sip is the gentle fizz from the sparkling wine. It feels light and a little playful on the tongue.

The peach flavor really pops. It’s sweet, smooth, and honestly tastes like biting into a fresh peach.

The sweetness hits a good spot—not too much, not too little. The wine brings a crisp edge that keeps it all feeling clean and refreshing.

Here’s what stands out in every sip:

Peach: Sweet and juicy
Sparkling wine: Light and bubbly

Hint of tartness: Just enough to brighten things up

The color is gorgeous too—a soft orange, a bit cloudy from the purée, with bubbles gathering at the top. It just looks inviting.

If I chill the pitcher well, the flavors seem to blend better. And honestly, it’s way more enjoyable on a hot day when everything’s icy cold.

Substitute

When I don’t have Prosecco, I just grab another sparkling wine. Cava or Champagne both do the trick.

If I’m keeping things booze-free, I’ll go for sparkling water or a non-alcoholic sparkling wine. Sometimes that’s just easier, honestly.

Instead of peach purée, there are days I use peach nectar, or I just blend up some canned peaches until they’re smooth. Fresh or frozen peaches tossed in the blender work too, if purée is nowhere to be found.

Sometimes I want a different flavor, so I’ll add a splash of orange juice or a bit of raspberry purée. Little tweaks like that really let me use whatever’s around.

I try to check for allergies before swapping ingredients, especially if I’m making this for a group. It’s just not worth the risk, and everyone gets to enjoy the drink.

Peach Bellini Pitcher Cocktail Recipe