Frozen Peach Bellini

Unfortunately for us, school starts back up in less than 2 weeks, which means it’s time to soak up every last bit of the summer.

I don’t know about you, but on a hot summer day, I absolutely crave an icy cold drink.

These frozen peach bellinis are the perfect classy frozen cocktail. They’re the perfect blend of sweet and bubbly.

Plus, they’re really easy to make! Using frozen peaches means you don’t need as much ice, which means you won’t have a watered down drink, and the only special equipment you need is a blender.

So let’s go over how to make one, and you could be sipping a frosty peach bellini poolside tomorrow!

How to make frozen peach bellinis?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Add to blender. I like to add the ice cubes first, then top them with the peaches, and then add in the Prosecco.
2. Blend. Just blend until smooth, stopping and scraping down the sides if it freezes up in the blender.
3. Serve. Pour into any glass, then garnish.

Variations of this recipe

• Sweeter – as written, there’s no sweetener in this recipe. However, all peaches don’t have the same amount of sweetness, so if your peaches are a bit tart, feel free to add some simple syrup until it’s as sweet as you’d like.
• Other alcohol – we love to use Prosecco, but champagne, cava, or other sparkling wines are great substitutes.
• More peach flavor – for a bolder peach flavor, try adding a splash of peach schnapps or peach flavored vodka to the blender.
• Garnishes – garnishes are always optional, but we really love to top our bellinis with a fresh peach slice and a sprig of mint for color. Raspberries are another great option.
• Other add-ins – to the blender, you could try adding some frozen mango slices, or raspberries. Grenadine is another fun option.

Making a bellini ahead of time

Unfortunately, this isn’t a great make ahead recipe.

You really want the peaches to be frozen, and prosecco (and sparkling wines) go flat really quickly.

If you try to make it, and then freeze it, it won’t be bubbly and light once thawed.

Storage

I haven’t tested freezing any leftover bellinis, since the wine would be flat once thawed enough to drink. But if you do decide to experiment, I’d love to know how it turns out!