There’s something irresistible about turning a classic cocktail into a frozen treat, especially on a hot summer day. This Frozen Bellini keeps everything you love about the original Italian drink—sweet white peaches and crisp Prosecco—but blends them into a smooth, icy slush that’s both elegant and incredibly refreshing. Whenever I have perfectly ripe white peaches in summer, this is one of the first cocktails I make. It’s elegant enough for guests, yet so simple that it’s just as enjoyable for a quiet afternoon on the patio.
If you’ve already tried my Classic Bellini recipe, think of this as its frozen summer cousin. It’s just as simple to make, beautifully fruity, and perfect for brunch, garden parties, or an afternoon aperitivo on the patio.
Why You’ll Love This Frozen Bellini
- Made with just a few fresh ingredients.
- Ready in about 10 minutes.
- Naturally sweet thanks to ripe white peaches.
- Light, refreshing, and perfect for hot weather.
- A beautiful cocktail for brunch, summer parties, and aperitivo.
Frozen Bellini Ingredient Notes
White Peaches
White peaches are the traditional choice for an authentic Bellini. Their delicate sweetness and floral aroma create a smoother, more elegant cocktail than yellow peaches. For the best texture, peel, slice or dice, and freeze ripe peaches until completely solid before blending.
Prosecco
Use a well-chilled Brut or Extra Dry Prosecco. Since the wine loses a little carbonation during blending, starting with ice-cold Prosecco helps keep the cocktail lively and refreshing.
Fresh Lemon Juice
A small squeeze of lemon brightens the peach flavor without overpowering it. It also helps balance the sweetness of very ripe fruit.
Honey (Optional)
If your peaches aren’t quite at their peak, a teaspoon of honey can enhance their natural sweetness without changing the character of the cocktail.
How To Make A Frozen Bellini
Making a Frozen Bellini couldn’t be easier. Peel, dice, and freeze ripe peaches until completely solid (1). Blend the frozen white peaches with the lemon juice until smooth and creamy (2).
PRO TIP: If your blender struggles with fully frozen peaches, simply pulse them first in a food chopper or ice crusher until finely chopped. Then transfer them to your blender with the lemon juice and blend until creamy.
Add the chilled Prosecco and pulse just until combined. Start with about 250 ml and add a little more only if you prefer a thinner consistency (3).
PRO TIP: If the peach mixture begins to soften while blending, place it back in the freezer for 20–30 minutes before adding the Prosecco. This simple step creates a thicker, more refreshing slush.
The final texture should be thick and velvety, similar to a frozen cocktail or soft slush. If it’s too thick, add a splash of extra Prosecco. If it’s too thin, simply blend in a few more frozen peach slices.
Pour into chilled wine glasses and garnish with a fresh white peach slice before serving immediately.
Recipe Variations
- For a sweeter version, add a splash of peach nectar instead of honey.
- A few frozen raspberries create a beautiful blush color and a slightly tangier flavor, while a handful of fresh mint can add a refreshing herbal note that’s perfect for the hottest days of summer.
- For an alcohol-free version, replace the Prosecco with chilled sparkling white grape juice or a good-quality alcohol-free sparkling wine.
- Yellow peaches can also be used if white peaches aren’t available. They’ll create a slightly more vibrant color and a brighter, tangier flavor, while white peaches remain the traditional choice for an authentic Bellini.
Storage
Frozen Bellinis are best enjoyed immediately after blending, when they’re thick, icy, and full of bubbles. If the mixture softens while serving, place it in the freezer for 15–20 minutes and stir gently before pouring again.
Avoid preparing it too far in advance, as the texture becomes icy and the Prosecco gradually loses its sparkle.
Tips for the Best Frozen Bellini
A few simple tricks will help you achieve a smooth, creamy Frozen Bellini with the perfect balance of fruit and bubbles every time.
Freeze the Peaches in Advance
For the creamiest texture, freeze peeled and sliced white peaches in a single layer until completely solid. This prevents the fruit from clumping together and makes blending much easier.
Use Ice-Cold Prosecco
Keep the Prosecco in the refrigerator until the very last minute. The colder it is, the more refreshing your Frozen Bellini will taste, and you’ll preserve more of its natural sparkle while blending.
Blend Gently After Adding the Prosecco
Blend the peach mixture first, then add the chilled Prosecco and pulse only a few times. Starting with a smaller amount of Prosecco lets you control the consistency and keeps the slush nice and thick.
Don’t Worry If You Don’t Own a High-End Blender!
You don’t need an expensive blender to make this recipe. If frozen peaches are too hard for your blender, chop them first in a small food chopper or ice crusher. It’s an easy trick that gives you a perfectly creamy Frozen Bellini using standard kitchen equipment.
Chill Your Glasses
Place your serving glasses in the freezer for 10 to 15 minutes before pouring the cocktail. It helps keep the slush frozen longer and gives the drink an extra-refreshing finish.
Serve Immediately
Frozen cocktails are at their best straight from the blender. As they sit, the ice begins to melt and the Prosecco gradually loses its bubbles, so serve them as soon as they’re ready.
Frozen Bellini: A Refreshing Peach Prosecco Slush for Summer
Ingredients
- 500 g ripe white peaches
- 250 ml chilled Prosecco or more
- 15 ml fresh lemon juice
- 1 tsp honey optional
- White peach slices for garnish
- Fresh mint leaves optional
Instructions
- Peel, dice, and freeze the white peaches until completely firm.
- If needed, chop the frozen peaches in a small food chopper until finely crushed.
- In a blender, blend the peaches with the lemon juice until smooth and creamy.
- If the mixture has softened, freeze it again for 20–30 minutes.
- Add 250 ml chilled Prosecco and pulse just until combined. Add a little more if you prefer a thinner consistency.
- Pour into chilled wine glasses.
- Garnish and serve immediately.
Notes
- Start with 250 ml of Prosecco and add more only if needed.
- If your blender struggles with frozen peaches, chop them first in a food chopper.
- Refreezing the peach mixture for 20–30 minutes creates a thicker, more granita-like texture.
- White peaches are traditional, but ripe yellow peaches work well too.
