Frozen Bellini: Technique, Recipe, and Serving Tips

frozen bellini cocktail in wine glass with peach garnish

Transforming the classic Bellini into a frozen cocktail produces a drink with silkier texture, vibrant flavor, and a refreshing chill — ideal for summer brunches or aperitif hours. Unlike the original prosecco-and-peach-schnapps blend, a frozen Bellini relies on ice or frozen fruit for its frosty body, often using a blender for smooth integration.

What Makes a Bellini 'Frozen'?

A frozen Bellini swaps out the simple peach purée for frozen peaches or peach ice, then blends them with prosecco. This creates a slushy, almost dessert-like version that amplifies the ripe stone fruit and keeps the drink cold longer. The technique can be as simple as blitzing everything in a blender, or as refined as precision measuring and using high-speed blenders for ultra-smooth results.

Core Ingredients for a Frozen Peach Bellini

120 ml prosecco (dry sparkling wine)
75 ml frozen peach slices (or fresh peaches, sliced and frozen at least 6 hours)
15 ml peach schnapps or white peach purée (optional, enhances flavor)
15 ml simple syrup (adjust to taste, especially if using tart peaches)
1 cup (about 10–12 cubes) ice (use less if frozen fruit is used)
1 fresh peach slice or sprig of mint for garnish

How to Make a Frozen Bellini

Prepare all ingredients cold. Ensure peaches and prosecco are well chilled before use.
Add 75 ml frozen peach slices, 15 ml schnapps, 15 ml simple syrup, and 1 cup ice to a blender.
Pour in 120 ml prosecco and blend on high until completely smooth and slushy.
Check texture. If too thick, add a splash more prosecco. If too thin, add extra frozen peach or ice.
Pour into a chilled wine or coupe glass.
Garnish with a peach slice or mint sprig before serving.

blender with frozen bellini ingredients including peach and ice

Frozen Bellini Technique: Equipment & Ice Advice

High-speed blenders (like Vitamix or Blendtec) produce the smoothest texture but any countertop blender works.
For extra silky texture, freeze peach purée in ice cube trays and blend those instead of slices.
Start with less ice — add more as needed to avoid watering down the Bellini.
Chill your glass in the freezer for 10 minutes before pouring for best presentation.
Use only freshly opened prosecco to retain effervescence; add it last if your blender runs hot.

Ingredient Selection: Peaches and Sparkling Wine

Ripe white peaches offer classic delicate aroma, but yellow peaches provide bright flavor and color.
When fresh peaches are out of season, opt for unsweetened frozen peaches for consistent results.
Prosecco delivers crisp, floral notes. For a different twist, try cava or a dry sparkling rosé.

fresh peaches on cutting board and prosecco bottle

Serving and Garnishing Tips

Serve in a large stemmed wine glass or coupe. Bowls hold the slush without spilling.
A thin peach wedge, edible flower, or mint sprig provides aromatic garnish and visual appeal.
For a drier cocktail, reduce the simple syrup or use a brut (very dry) sparkling wine.

Frozen Bellini Variations

Add a splash of raspberry, strawberry, or apricot purée for fruit-forward riffs.
Swap peach schnapps for a sweet amaro or elderflower liqueur for extra depth.
For a lower-alcohol option, increase peach to 100 ml and reduce prosecco to 60 ml.