Peach Bellini Punch Cocktail Recipe
I usually make Peach Bellini Punch for parties because it’s light, fruity, and you can easily mix up a big batch. The main things you need are prosecco, peach puree, and a splash of orange or raspberry liqueur for that extra depth.
Equipment
- I grab a large glass pitcher or a punch bowl to mix everything together.
- A long spoon or ladle is handy for stirring and serving.
- If I want the punch to stay cold without watering it down, I’ll prep a few big ice cubes or even a block of ice. It makes a difference!
- I always use a sharp paring knife with a small cutting board to get fresh peach slices ready for garnish.
- Measuring cups and a jigger help me keep the ratios right.
- For serving, champagne flutes or clear punch cups show off the pretty color—makes it look even more inviting
Ingredients
Here’s what I usually gather before getting started:
- Prosecco 1 bottle 750 ml
- Peach nectar/puree 1 cup
- Orange liqueur 1/4 cup
- Club soda 1 cup
- Fresh peaches 1-2 sliced
- Raspberries opt 1/2 cup
- Ice As needed
If I’m using fresh peaches for the puree, I peel and blend them until smooth. Store-bought peach nectar or puree is totally fine too
Instructions
- I start by making sure all the liquids are nice and cold. In my serving bowl or pitcher, I pour in the peach puree, orange liqueur, and club soda, then give them a gentle stir.
- After that, I slowly add the whole bottle of prosecco—pouring gently so the bubbles stick around. Once it’s all mixed, I toss in a handful of ice or a big ice block to keep it chilled.
- I float peach slices on top and, if I’m feeling fancy, a few raspberries for garnish. Using a ladle, I fill each glass and try to get a little fruit in every cup.
- If I’m prepping ahead, I keep the puree and fruit cold, but I wait to combine everything until right before serving. That way, the prosecco stays fizzy.
Notes
Honestly, this punch tastes best served right away while the bubbles are still fresh. If I want it stronger, I’ll add a bit more liqueur.
For a less sweet version, I use unsweetened peach puree and a dry prosecco. If there are kids or guests who don’t drink, I swap the prosecco for sparkling white grape juice or just more club soda.
Sometimes I add a splash of lemon or lime juice for a bit of tartness. Just remember to stir gently so you don’t lose the fizz, and serve it cold for the best flavor.