White peach Bellini is a classic drink from Venice Italy made with fresh, white peach purée and Prosecco, like a peach mimosa. What started at Harry’s bar in Venice Italy in 1948, has become a classic trend across the world still served at Cipriani restaurants.

A side view of a tall glass filled with white peach Bellini

Harry’s bar owner Giuseppe Cipriani, named the drink after the artist Giovanni Bellini after he his 15th century painting in which a saint was wearing a peachy/pink colored toga. He said the color of the drink reminded him of that painting.

Pouring Prosecco into a glass with peach puree with a foamy top

This recipe uses white, not yellow peaches because of his love for the white variety. It is served in Cipriani’s famous restaurants and lounges across the world, to this day. Always served in a tall glass, not a stemmed Champagne flute.

A beautiful peach hue color of the drink on a serving tray

To keep the drink original I also used white peaches, just like Giuseppe.  As you can see in the picture below, the white peach flesh is very white with the center, near the stone, a vibrant red. When they are blended it makes the puree a unique pink hue rather than the yellow/peach color. The color also changes slightly when you add the Prosecco.

A white peach cut in half showing the white flesh with a red center and pit.

Peaches are in season from June to September, but if you want to make this when it is not peach season, you can use frozen peaches. You may not find white peaches, but yellow will certainly work.

The peach puree can be made ahead and kept in a sealed container, refrigerated for up to 1 day. You could also, portion the puree into ice cube trays and freeze for when you have a craving for a Bellini.

More Peach Recipes:

If you’ve made this White Peach Bellini, leave a comment (or a question) below. I love to hear from my readers.

Yield: 4

White Peach Bellini

Prosecco and peach puree mixed in a stemless tall Champagne glass with a bottle of Prosecco and peach halves

White peaches are puréed then mixed with Prosecco. Traditionally served in a tall, stemless glass.

Prep Time 10 minutes
Total Time 10 minutes


  • 3 large or 4 medium ripe white peaches * see note
  • 2 bottles Prosecco, well chilled


  1. Peel and remove the pits of the peaches and chop. Add the peaches to a blender and blend until they are a smooth liquid.
  2. Spoon 2 tablespoons of the purée into each glass and top with Prosecco.


If you can’t find white peaches, yellow peaches will work also. If it is not peach season, frozen, defrosted peaches can be used.

Nutrition Information



Serving Size


Amount Per Serving Calories 221Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 9mgCarbohydrates 22gNet Carbohydrates 0gFiber 3gSugar 16gSugar Alcohols 0gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.