Grilled peach Bellini

Flavourful twist on a favourite cocktail!

First concocted decades ago at the iconic Harry’s Bar in Venice, the Bellini is a delightful cocktail that has a pleasing taste and pretty appearance. Traditionally made with fresh, raw peaches, this version boasts a unique flavour as the peaches are grilled before they are pureed. The grilling also softens the peaches enough so you can simply mash them with the back of a spoon, rather than using a blender or food processor. Note that you can make the peach puree ahead of time and refrigerate for up to three days or freeze for up to one month. I hope you enjoy this delicious taste of summer on your favourite deck, terrace or patio.


  • 2 ripe peaches
  • 1 teaspoon (5 mL) white sugar
  • 1 tablespoon (15 mL) freshly squeezed lemon juice
  • 1 bottle chilled prosecco (sparkling wine) or champagne


  • Preheat the barbeque to medium-high heat.
  • Wash the peaches, rubbing gently with your fingers, to remove as much of the fuzz as you can.
  • Slice the peaches in half from top to bottom and gently twist the halves apart, revealing the pit. Remove the pit and discard.
  • When the grill is hot, place the peach halves, cut sides up, directly on the grate. Cook the outside (skin side) for about 3 – 4 minutes, until peaches are beginning to soften.
  • With tongs, gently turn the peaches over so the cut sides are facing down, directly on the grate. Cook for an additional 4 – 5 minutes until the peaches have grill marks and are softened and aromatic.
  • Remove the peaches and place on a plate.
  • Sprinkle the cut sides of the hot peaches with the sugar and let them sit for 5 minutes.
  • Place the sugared peaches cut sides down in a sieve and press down on them with the back of a spoon. Your goal is to extract as much peach puree as possible (You should get about 1/2 cup).

  • Discard the skins and any remaining solids left in the sieve.
  • Add the lemon juice to the peach puree and stir well to combine.
  • Place 2 tablespoons of the peach puree into 4 Champagne flutes and fill with cold prosecco. Stir very gently to dislodge just a portion of the peach puree from the bottom of each glass.
  • Serve immediately.

Makes 4 cocktails.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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