Bellini: The Original Recipe from Harry's Bar in Venice

There's a sip that tastes of Venice, of timeless elegance, of a rosy dawn reflected in the canals. A sip that evokes the chic and refined atmosphere of Harry's Bar, the place where one of the world's most iconic and beloved cocktails was born: the Bellini.

But how many times have you tasted a Bellini that only tasted of sugar, or worse, artificial syrup? Recreating that magic at home, that perfect balance between the velvety sweetness of peach and the liveliness of Prosecco, can seem like a challenge. The fear of making mistakes, wasting precious ingredients, or not achieving that rosy color and delicate consistency, is a deterrent for many.

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tips and tricks, to prepare the original Bellini, the one that will make you feel like you're at Harry's Bar, wherever you are. I will guide you step by step to get a fresh, authentic, and guaranteed successful cocktail. Get ready to toast to elegance!

Ingredients for a Perfect Bellini: The Choice That Makes the Difference

The secret to a sublime Bellini lies in the quality and freshness of its only two ingredients. It's not a matter of quantity, but of conscious choice. Here's what you need and why:

• Ripe White Peaches (and Fresh!): This is the beating heart of your Bellini. Forget canned peaches or industrial purees! The peaches must be strictly white, because their pulp is less acidic and more aromatic than yellow ones, and they give the cocktail that delicate, pale pink color that distinguishes it. They must be ripe to the right point: soft but not mushy, very fragrant. If they are too hard, the puree will be watery; if too soft, the flavor might be too intense or less fresh.
• Prosecco DOC or DOCG Brut (or Extra Dry): The choice of Prosecco is crucial. Not just any sparkling wine, but a quality Prosecco, preferably a Brut or Extra Dry. Why? Because its acidity perfectly balances the natural sweetness of the peach, creating that harmony of flavors that is the Bellini's signature. A Prosecco that is too sweet (Dry or Demi-Sec) would make the cocktail cloying, while one that is too dry (Brut Nature) might overpower the delicate peach flavor. Its fine and persistent bubbles are ideal for not making the drink heavy.

A grandmother's tip (or an expert bartender's): Do not add sugar! The sweetness of the Bellini must come exclusively from ripe peaches. Any addition would distort the original balance and freshness.

The 3 Mistakes That Ruin Your Bellini (and How to Avoid Them)

Even though it seems simple, there are pitfalls that can turn a potential masterpiece into a disappointing drink. I'm warning you, so you can easily avoid them:

1. Using Wrong or Unripe Peaches: As we said, peaches are everything. Using yellow peaches, canned peaches, or, even worse, unripe peaches, is a fatal mistake. The color won't be right, the flavor will be altered, and the consistency of the puree won't be velvety. Solution: Choose only white peaches, fresh and ripe to the right point. If you can't find them, it's better to postpone the Bellini!
2. Adding Sugar (or Syrups): The original Bellini does not call for added sugar. The sweetness must come from the fruit. If you feel the need to add sugar, it means your peaches were not ripe enough or were not the right variety. Solution: Rely on the natural sweetness of the peaches. If your peaches are a bit tart, you can add a teaspoon of very light sugar syrup, but it's a compromise that takes you away from the original.
3. Mixing Too Much or Too Vigorously: The Bellini is a delicate cocktail. Mixing too vigorously or with a spoon that "breaks" the Prosecco bubbles will cause it to lose effervescence and that silky consistency. Solution: Once the ingredients are combined, stir gently with a long spoon, with an upward motion, just long enough to blend.

The Extra Touch: Harry's Bar's Secret for an Unmistakable Bellini

I was fortunate enough to learn some tricks directly from those who have been preparing Bellinis for a lifetime, and I want to share them with you. These are not Michelin-star chef secrets, but small attentions that make the difference between a good cocktail and an unforgettable Bellini:

• Temperature is Everything: Both the peaches and the Prosecco must be very cold. Not just "fridge cold," but almost icy. This ensures a refreshing drink and helps maintain the Prosecco's bubbles. Put the peaches in the fridge for at least a couple of hours before using them, and the Prosecco in an ice bucket for 20 minutes before opening it.
• The Perfect Puree: After blending the peaches, it is essential to pass the puree through a fine-mesh sieve. This will eliminate any skin residue (even if you've peeled them well) and small pulp fibers, ensuring a velvety and homogeneous consistency, without lumps. It's a step that takes an extra minute, but it elevates your Bellini to another level.
• The Moment to Serve: The Bellini should be prepared and served immediately. It's not a cocktail that can wait. The Prosecco bubbles dissipate, and the peach puree tends to separate. Prepare the glasses, the cold puree, and the Prosecco ready to be poured.

Let's Prepare the Original Bellini Together: The Step-by-Step Guide

Now that you know all the secrets, it's time to get your hands on the ingredients... or rather, the peaches! Follow these steps and success will be guaranteed.

Ingredients (for 2 Bellinis):

• 2 ripe and cold white peaches
• 300 ml of very cold Prosecco DOC or DOCG Brut (or Extra Dry)

Tools:

• Blender or immersion blender
• Fine-mesh strainer (sieve)
• Long bar spoon
• 2 Champagne flutes (or cocktail glasses)

Method:

1. Prepare the Peaches: Wash the peaches thoroughly. If you prefer, you can peel them (although the thin skin of white peaches doesn't bother and adds color). Cut them into coarse pieces, removing the pit.
2. Create the Puree: Put the peach pieces in the blender. Blend until you get a smooth and homogeneous puree. Do not add water; the puree should be thick.
3. Sieve the Puree: This step is crucial! Pass the puree through a fine-mesh strainer, using a spoon to push the pulp and separate it from any residues or fibers. You will get a velvety and lump-free puree. Put the puree in the refrigerator for another 10-15 minutes if it wasn't already very cold.
4. Prepare the Glasses: Make sure the flutes are clean and, if possible, chill them in the freezer for a few minutes.
5. Assemble the Bellini: Pour about 50-60 ml (or 1/3 of the glass volume) of very cold peach puree into each flute.
6. Add the Prosecco: Gently fill the flutes with very cold Prosecco, pouring slowly so as not to ruin the bubbles.
7. Stir Gently: With a long spoon, stir gently from bottom to top to combine the puree with the Prosecco, without over-agitating. The Bellini is ready!
8. Serve Immediately: Serve your freshly prepared Bellini to fully enjoy its freshness and effervescence.

Tips and Frequently Asked Questions about Bellini

Here are some of the most common questions I get asked about Bellini, with my answers from a kitchen "custodian":

Can I use yellow peaches for Bellini?

No, for the original Bellini and to achieve that delicate pink color and subtle flavor, it is essential to use only white peaches. Yellow peaches have a more intense flavor and a color that would alter the cocktail's aesthetic.

Can I prepare the peach puree in advance?

Yes, you can prepare the peach puree a few hours in advance and store it in the refrigerator in an airtight container. I recommend preparing it at most the day before to ensure maximum freshness and flavor.

Which type of Prosecco is best?

A Prosecco DOC or DOCG, preferably Brut or Extra Dry. The important thing is that it is of good quality and not too sweet, so as not to overpower the peach flavor.

My Bellini doesn't have a pink color, why?

Most likely you used yellow peaches or white peaches that were not ripe enough. The pink color comes from the pulp of ripe white peaches which, upon contact with air and Prosecco, takes on that characteristic hue.

Can I add ice to Bellini?

Traditionally, Bellini is not served with ice. The ingredients should already be very cold. Adding ice would water down the cocktail and alter its consistency and flavor.

Your Perfect Bellini is Here!

There you have it! Now you no longer just have a recipe, but all the secrets to toast with a Bellini that tastes of authenticity, celebration, and a touch of Venetian magic. You've learned how to choose the right ingredients, avoid common mistakes, and follow the small tips that make all the difference.

Don't be afraid to experiment, but start from this solid base and you'll see that every sip will be a round of applause. Mixology is an art that refines with practice, and with this guide, you have everything you need to impress your guests and yourself.

Have you prepared your Bellini following our tips? We are very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram tagging @CercaRicette.it. If you loved this elegant and refreshing cocktail, you can't miss our recipe for the Original Spritz, another great classic of the Italian aperitivo, or for a perfect pairing like Venetian Cicchetti. Cheers!