Frozen Peach Bellini
This is my recipe for a gorgeous summer (or anytime, really!) cocktail, my take on the traditional peach bellini – my Frozen Peach Bellini Recipe.
I have made a frozen twist on the traditional peach bellini, by using a refreshing mix of peach sorbet, topped off some with sparkling white wine and fresh raspberries.
The most popular recipe (by far!) that I have here on the blog at the moment is my super simple Peach Sorbet Recipe (no churn, and no sugar syrup!) which then becomes the secret ingredient to these simple but beautiful peach bellinis.
Store-bought sorbet is lovely in these bellinis too – still a great cocktail either way!
This easy Frozen Peach Bellini Recipe allows you to make good use of your new-found sorbet making skills, giving you the choice to not only make a frozen dessert to die for but also a tropical island-worthy peach bellini cocktail – or both!
How to make a frozen peach bellini
- Take a champagne glass, pop in a couple of scoops of peach sorbet, along with a few raspberries.
- Top with prosecco or your favourite sparkling white wine and you’re done!
- Frozen peach bellini time!
Frozen Peach Bellini Recipe
Frozen Peach Bellini Recipe - a gorgeous summery cocktail of peach sorbet, prosecco or sparkling white wine garnished with raspberries.
- 3/4 cup peach sorbet
- 18 raspberries fresh or frozen (see my notes)
- 1 750ml chilled bottle Prosecco, Champagne or sparkling white wine
Take 6 champagne flutes, to each glass add 3 fresh raspberries and 2 tbsp of peach sorbet.
Top each glass with Prosecco, Champagne or other sparkling white wine.
For this recipe you could use fresh raspberries or frozen. In my photo I have used fresh because they look prettier! The choice is yours!
To make the scoops of peach sorbet, I use a melon baller to make the tablespoon-sized scoops. My tablespoon measure is too large for the top of my champagne flutes, but the melon baller fits just fine!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*