Frozen Peach Bellinis

Recipe By: @damndelicious

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🥂 Fun Fact: The Bellini was born at Harry’s Bar in Venice, where peach purée met Prosecco and somehow became brunch’s most elegant little wink.

3 cups frozen peach slices
1 cup mango nectar
1 (750ML) bottle Prosecco, chilled

1️⃣ Build the fruit base
Add peach slices and mango nectar to a blender and blitz until silky, sunny, and fully smooth.

2️⃣ Pour with restraint
Fill each champagne flute halfway with the peach-mango purée. Think golden hour, but drinkable.

3️⃣ Bring the bubbles
Top each glass with chilled Prosecco, pouring slowly so the fizz behaves itself.

4️⃣ Garnish + serve
Finish with a fresh peach slice, if you’re feeling polished. Serve immediately while the bubbles are still showing off.

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