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.
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.
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.