Frozen Peach Bellini Mocktail
A Frozen Peach Bellini Mocktail is perfect for sitting poolside or in your backyard with friends this summer! Made with frozen peach purée, basil-infused simple syrup and Club Soda. Or add prosecco instead for a tasty cocktail version.
There is nothing quite as refreshing as a frozen drink on a hot day and living in Ontario peach season is in full effect around August. So blending up some frozen peaches is my go-to this time of year.
In fact, in Winona, we have the Winona Peach Festival in August. I really think that Justin Beiber’s song should have been written “I get my peaches in Winona” given he is from Ontario less than two hours from Winona.
Usually this time I year I have a garden full of basil too. Basil and peach pair really really well together so to make this frozen mocktail a tiny bit more special I infused the simple syrup with fresh basil. A match made in heaven!
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Why is this Recipe Called a Bellini?
Technically this recipe isn’t a classic bellini in the traditional sense because a Bellini is a cocktail made with prosecco. I myself have been cutting down on alcohol and looking for alternatives or mocktails to still feel fancy while averting a deadly hangover.
As I am getting older and in my 40s now my ability to bounce back has dwindled and even one drink sometimes leaves me feeling like I was run over by a truck. But back to the name.
The history of the first Bellini goes back to 1948 in a small bar in Venice, Italy where the owner of a bar named Harry’s created this iconic beverage. The owner, Giuseppe Cipriani, was known for his lively conversation skills and many historical figures such as Humphrey Bogart and Ernest Hemingway would visit to engage in his lively and frank banter.
The original Bellini recipe calls for gently stirring two parts Prosecco and one part fresh peach purée, served in a chilled flute. It is said that the drink’s characteristic sunset shade reminded the bartender of the 15th-century paintings of an artist named Giovani Bellini, hence the name. Want to know more? Check out this article on the Bellini recipe’s history on Eataly.com
ingredients You’ll Need for A Peach Bellini
- Fresh basil – just the leaves no stems and wash them.
- Sugar – white granulated sugar is my preference but you can also use stevia if you would like to lessen the calorie count.
- Water – the combo of 1:1 water and sugar is used to make a simple syrup.
- Frozen peaches – I like frozen peaches because it makes for a thicker texture but you can use fresh peaches as well and adjust by adding more ice cubes for a thicker frostier consistency.
- Ice cubes – Start with a cup and add more if you wish.
- Club soda – Sparkling water or prosecco for a cocktail works well too. If you find the mocktail too thick you can add more to thin the drink out.
How To Make A frozen Peach Bellini Mocktail
For two easy to make Bellini mocktails add half a cup of water and half a cup of sugar to a small pot.
Rub 6 large washed fresh basil leaves in your hands gently to release the oils. Then add them to the pot and bring to a light boil. Lower the temperature to medium heat and let simmer for about 2-3 minutes stirring once or twice. When the simple syrup is ready the sugar will have completely dissolved into the water.
Once the sugar has dissolved and the liquid just starts to bubble slightly remove the pot and let the basil leaves steep for about 15 minutes.
Gently pour the syrup into a small glass container over a sieve to strain out the basil leaves. Let the simple syrup cool completely.
I like to put it in the freezer to quickly chill because let’s face it I didn’t make this basil-infused simple syrup because I want a drink the next day. I want it when I want it and that is usually 5 minutes ago.
Just make sure it is on a flat surface so the jar doesn’t tip over and leave your freezer with a sticky frozen mess. It won’t take like to cool there. Alternatively, if you are much more patient than I am you can place the jar of simple syrup in the fridge and wait about an hour.
Now that we have the sweet stuff out of the way it is time to make the peach pureé. To do so you need a good blender. Add the peaches, ice cubes and about 2 tbsp of the basil-infused simple syrup and one can of club soda.
I have two cans of club soda in the ingredient picture above because I could only find tiny cans at the store.
Then blend until the mixture is thick and smooth. Add more club soda if you prefer a thinner consistency. Or if you want to go with the cocktail version add prosecco instead of the club soda.
Pour the frozen peach bellini recipe into two wide-brimmed champagne or martini glasses and top with a peach wedge and some baby basil leaves.
Fun Variations
- Add a splash of grenadine for a sunset-like appearance and a little more colour.
- Swap out the club soda for flavored sparkling water.
- For an alcoholic version, use prosecco or your favourite sparkling wine instead of club soda.
- Infuse the simple syrup with rosemary or thyme for something different.
- Serve it unfrozen by using fresh peaches instead and omitting the ice cubes.
- Try other fruits like strawberries, raspberries or mango.
How to Store Leftover Simple Syrup
With this recipe, you will have simple syrup leftover for a batch or two more. Store the leftovers in a sealed glass container once it has cooled inside the fridge for up to 4 weeks. This basil syrup recipe can also be used in other cocktails or mocktails wherever regular simple syrup is used.
Can You Freeze this Bellini Recipe?
Sure can! Just freeze the leftovers in ice cube trays and then thaw in your glass when you are ready to drink. Add a little bit of club soda over top to start the melting process.
Or you can make a big batch and toss it all in a plastic freezer bag, partially thaw in the fridge, mush it up with your hands when it starts to soften to it all up and break up any chunks. Then cut one of the corners off the sealed bag and fill your glass!
What is a Bellini vs Mimosa?
A Bellini is of Italian origin traditionally using peach pureé, prosecco or a dry sparkling wine. Mimosas are of french origin and are usually made with orange juice and champagne.
More Mocktails to Enjoy!
Frozen Peach Bellini Mocktail
Ingredients
- ½ cup sugar
- ½ cup water
- 6 fresh basil leaves gently rubbed
- 1 cup frozen peach slices
- 1 cup ice cubes
- 1 can Club Soda chilled
Instructions
- In a small pot add sugar, water and lightly rubbed basil leaves. Over medium heat let sugar dissolve into water. Stir occasionally, When the syrup just begins to simmer remove from heat and let steep for 15 minutes.
- Pour syrup over sieve into a small glass container to remove basil leaves and sediment. Let cool completely.
- In a blender add 1 cup peaches, 1 cup ice and 2 tbsp of basil simple syrup and one can of Club Soda. Blend until smooth.
- Spoon frozen peach mixture into two martini glass or wide mouth champagne glasses.
- Garnish with a peach wedge and a sprig of fresh basil. Serve immediately.
Nutrition
Notes
- Add a splash of grenadine for a sunset-like appearance and a little more colour.
- Swap out the club soda for flavored sparkling water.
- For an alcoholic version, use prosecco or your favourite sparkling wine instead of club soda.
- Infuse the simple syrup with rosemary or thyme for something different.
- Serve it unfrozen by using fresh peaches instead and omitting the ice cubes.
- Try other fruits like strawberries, raspberries or mango.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
