Peach Prosecco Bellini Slush Cocktail Recipe

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I love enjoying a Peach Prosecco Bellini Slush because it’s a refreshing twist on a classic cocktail, perfect for summer gatherings or just relaxing on a sunny afternoon.

The mix of sweet peaches and bubbly prosecco blended into a cold slush is simple to make. It also looks gorgeous in a glass—honestly, it’s a bit of a show-off drink.

This drink is easy to prepare with basic ingredients and minimal equipment. That makes it ideal for both new and experienced home bartenders.

If you want a cool, fruity cocktail that’ll impress your guests, this recipe is a great choice.

Peach Prosecco Bellini Slush Cocktail Recipe

Peach Prosecco Bellini Slush Cocktail Recipe
This cocktail blends frozen peach puree with sparkling Prosecco for a cool, slushy drink. It’s spot-on for summer days, brunches, or whenever you feel like celebrating something—or nothing at all.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Blender (high-power works best for smooth blending)
  • Freezer-safe container with a lid
  • Measuring cups and spoons
  • Citrus juicer: For fresh lemon juice.
  • Fine mesh strainer (for peach puree, if needed)
  • Ice cube tray
  • Serving glasses (tall or stemmed preferred)
  • Spoon or small spatula (for stirring the slush)
  • Sharp knife and cutting board (for slicing peaches and garnishes)

Ingredients

  • 2 cups frozen peach slices or fresh, peeled and sliced, then frozen
  • 1 bottle 750 ml chilled Prosecco
  • 1/4 cup simple syrup adjust to taste
  • 1 –2 tablespoons fresh lemon juice for brightness
  • 1 cup ice cubes

Fresh peach slices or mint leaves, for garnish

Instructions

  • Place frozen peaches, ice cubes, simple syrup, and lemon juice in the blender.
  • Blend on high until smooth and slushy.
  • Slowly pour in about half the Prosecco and pulse briefly to combine—it’ll foam up a bit.
  • Transfer the mixture to a freezer-safe container and freeze for 30–45 minutes to thicken.
  • Stir to loosen the slush, then fill glasses halfway with the frozen peach mixture.
  • Top each glass with more Prosecco.
  • Stir gently.
  • Garnish with peach slices or mint.

Notes

I always use ripe, sweet peaches for the best flavor. If fresh peaches aren’t in season, I go for high-quality frozen ones.
For a less sweet cocktail, I’ll reduce the simple syrup or skip it if my peaches are already super sweet. If I want a stronger peach flavor, sometimes I’ll add a splash of peach nectar or even a little peach liqueur.
Storing leftovers in the freezer? The mix gets rock solid. I blend it again or let it sit out to soften before serving. For best results, use cold Prosecco and chill the glasses beforehand if you remember.

Must Have Ingredients

Tasting Notes

When I sip this Peach Prosecco Bellini Slush, the first thing I notice is its bright, peachy scent. The aroma is sweet but not overwhelming, with just a little floral thing going on from the Prosecco.

The flavor is both refreshing and light. The peach puree gives the drink a juicy sweetness, while the Prosecco adds crisp bubbles and a touch of dryness.

I find the slushy texture makes it smooth and cold—just what you want on a warm day. The ice blends with the peach to create a consistency that’s a lot like a soft sorbet.

Key Tasting Points:

  • Sweetness: Balanced, mostly from the peaches.
  • Bubbles: Gentle fizz from the Prosecco.
  • Aftertaste: Clean, with a soft peach finish.
  • Body: Light and slushy.

Each sip gives me a simple mix of fruit and sparkling wine—easy to drink, not too heavy. The color is a soft golden-orange, and it always looks great in the glass.

I especially like how the cocktail isn’t too sweet or too tart. The flavors feel balanced, with just enough Prosecco to brighten up the peach without taking over.

Substitute

Sometimes I just don’t have every ingredient for a Peach Prosecco Bellini Slush Cocktail. There are a few easy substitutes that usually work out fine.

Fruit Substitutes:

  • If I run out of peaches, I use:
    • Frozen mango
    • Frozen strawberries
    • Canned pears (drained)

Wine Options:

  • When Prosecco isn’t available, I swap it with:
    • Sparkling white wine
    • Moscato
    • Club soda (for a non-alcoholic option)

Sweetener Changes:

  • Instead of simple syrup, I might choose:
    • Honey (mixed with warm water)
    • Agave syrup
    • Sugar (dissolved before using)

Equipment:

  • Blender
  • Measuring cup
  • Spoon

Ingredients:

  • Substitute fruits (as listed above)
  • Substitute wine or club soda
  • Replacement sweetener

Instructions:

  • Measure and add frozen fruit substitute to the blender.
  • Pour in your choice of sparkling wine or club soda.
  • Add your favorite sweetener substitute.
  • Blend until smooth and icy.
  • Taste, and adjust sweetener if needed.

I usually stick to equal parts so the slush turns out with the right texture.

Honestly, trying different fruits and wines can lead to some pretty great surprises.

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Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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