What is Greek Mountain Tea?

Greek mountain tea—whether it’s authentic tea on the vine or a bagged variety—is a delicate, aromatic, slightly savory tea made by steeping the leaves, flowers, and stems of the sideritis plant in boiling water. You can drink it hot, over ice (untraditional, but refreshing), unsweetened or with a spoonful of Greek honey. 

This ancient tea has a long and fascinating history in Greek culture. Sideritis comes from the Greek word “sideros” meaning “iron.” It was once believed to heal wounds caused by iron weapons!

While I have not tested its efficacy on any iron wounds, I can say I have enjoyed the unique comfort and antioxidant-boost Greek Mountain Tea brings. This has proved particularly true both at the end of a difficult day and when I’m fighting a cold.

A warming freshly brewed cup has become the winter version of my childhood favorite Egyptian hibiscus tea, Karkade. It’s a feel-good antidote to a sugary soda craving, and just a lovely way to treat myself to a little TLC.

Greek Mountain Tea Benefits

Ancient Greeks have used the sideritis plant as a natural healer for centuries. It was historically believed to clear colds and respiratory infections as well as heal wounds. If this sounds too woo-woo for you, though, there’s some real data backing up Greek Mountain Tea’s benefits.

The Sideritis plant is rich in polyphenols—yes, the same beneficial compounds found in extra virgin olive oil. Polyphenols are natural plant compounds known for their powerful antioxidant and anti-inflammatory properties. 

In fact, The Acute and Chronic Cognitive and Cerebral Blood Flow Effects of a Sideritis scardica (Greek Mountain Tea), a study published in the National Library of Medicine, tested 155 people aged 50-70. They gave them varying doses of Greek Mountain tea, a placebo, or Ginkgo biloba (another herbal supplement).

They then measured memory, mood, blood pressure, and brain blood flow after one day and again after one month. They found: 

• Reduced anxiety: A higher dose of Greek Mountain tea (950 mg) reduced anxiety.
• Increased memory: Greek Mountain tea helped participants avoid mistakes on a memory task compared to the placebo and Ginkgo.
• Improved focus: Both doses of tea showed signs of improving focus speed, especially when compared to Ginkgo.
• Improved oxygen: Greek mountain tea increased oxygen levels in the brain on the first day, with the 475 mg dose showing the most pronounced effects. 
• Blood pressure: No significant change in blood pressure. 

Overall, the study shows Greek mountain tea adds some immediate benefits in cognitive tasks and brain oxygenation, with longer-term improvements in mood. While many tea companies will swear by the heal-all magic of Greek Mountain Tea, I can personally say that it is a comforting herbal beverage that may just bring you a nice pick-me-up when you need it!

What Does Greek Mountain Tea Taste Like?

Authentic Greek mountain tea on the vine is delicate and rather mild in flavor. I find it similar to dried oregano but slightly sweeter with notes of lemon—somewhere between oregano and chamomile. It’s also quite similar in flavor to linden tea, another herbal tea popular throughout the Mediterranean region. 

If you’re brewing Greek mountain tea bags, they’re often mixed with other ingredients like basil, bay leaf, and mint. Some brands are stronger than others, but most lean more savory and herbal rather than sweet and citrusy. 

How to Brew Greek Mountain Tea

If you’re brewing Greek Mountain Tea bags, simply pour just-boiling water over one and steep for 5 minutes or so (or follow the package instructions). To brew true Greek mountain tea from the vine: 

• Get ready. Bring about 3 cups of water to a boil in a kettle or small pot (like this one). Place 9 grams tea–flowers, sprigs and all–in your pot or mug, discarding just the bottom stems where they’re very thick. (This is about 6 large sprigs. I typically break the branches in half or quarters to fit.) 
• Brew. Pour the boiling water over the tea. Cover and let steep for 10 minutes (or to taste), then strain or simply use a spoon to scoop out the sprigs. 
• Serve. Finish with a small spoonful of honey, if you’d like. 

How to Store Tea

Greek mountain tea is light and delicate, so it’s especially important to store it properly so it stays fresh. Here are the key things to keep in mind when storing tea: 

• Protect the tea from air: Air can lead to oxidation and diminish the flavor. Store in an airtight container, like a metal tin or tight-fitting jar. The on-the-vine tea we sourced from Greece is quite long—basically the length of my arm! Once I open the package I like to use kitchen scissors to clip the sprigs into an airtight container. 
• Keep it cool and dry: Store in a cool, dry environment like your pantry. Don’t store it near the stove, under direct sunlight, or in your refrigerator.
• Avoid strong odors: Tea absorbs odors easily. Keep it away from strong-smelling foods, spices, or cleaning products to avoid flavor contamination.
• How long does tea last? Tea doesn’t spoil like food, but just like any spice its flavor dulls over time. Try to use on the vine and loose-leaf tea within 1 year, and bagged tea within 2 years. 

How to Make Iced Greek Mountain Tea

The trick with iced tea is to brew it a bit stronger so it can hold its own against the ice without going overboard and making it bitter. Here’s how to make a refreshing version of Shepherd’s Tea: 

• Get ready. Bring 4 cups of water to a boil in a kettle or small pot. Place 15 grams of tea–flowers, sprigs and all–in a pot or mug, discarding just the bottom stems where they’re very thick. (This is about 12 large sprigs, or use 2 tea bags.) 
• Brew. Pour the boiling water over the tea. Cover and let steep for 10 minutes (or to taste), then strain or simply use a spoon to scoop out the sprigs. 
• Cool. Let cool before adding ice. You can add an ice cube in there to speed this along, or stick it in your fridge or freezer (don’t forget about it, or you’ll have sideritis ice!). 
• Serve. Stir in a small spoonful of honey, if you’d like, and enjoy. 

What to Serve with Greek Mountain Tea

If you’re fighting a cold, I recommend a chicken soup like Greek Lemon Chicken Soup or its Persian cousin Soupe Jo. Homemade Chicken Stock—or “bone broth” as marketers would call it–will add a good nutrition boost when your body needs it.

If this is more of a treat-your-self situation, I suggest a small indulgence. Sip on the tea while you enjoy soft orange and cinnamon-scented Melomakarona Greek Cookies. Or if you have time for a little project in the kitchen, there’s nothing as comforting as Homemade Baklava and a hot cup of tea.

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Greek Mountain Tea

I love drinking this cozy herbal tea to fight a winter cold, or any time I need a little extra comfort. See notes for iced and single cup options.

Course Drinks

Cuisine Greek

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Brew Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups

Calories 0.03kcal

Author Suzy Karadsheh

Ingredients

• 3 cups water
• 9 grams tea (about 6 large sprigs)
• Honey, for serving (optional)

Instructions

• Get ready. Bring the water to a boil in a kettle or small pot. Place the tea–flowers, sprigs and all–in your pot or mug, discarding just the bottom stems where they’re very thick. (I typically break the branches in half or quarters to fit.)
• Brew. Pour the boiling water over the tea. Cover and let steep for 10 minutes (or to taste), then strain or simply use a spoon to scoop out the sprigs.
• Serve. Finish with a small spoonful of honey, if you’d like.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Greek Mountain Tea used in this recipe.
• For 1 cup of tea: Use 2-3 grams tea (about 2 large sprigs, or 3 tablespoons flowers) for every 1 cup of water.
• For iced tea: Use 15 grams of tea and 4 cups of boiling water. Let steep for 10 minutes (or to taste), then strain and allow to cool before adding ice. 

Nutrition

Calories: 0.03kcal | Carbohydrates: 0.01g | Sodium: 11.9mg | Potassium: 1.1mg | Calcium: 7.1mg

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100% natural tea made from the ancient Sideritis herb and dried whole for optimal potency.

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Red Sangria is a lightly sweetened red wine cocktail infused with fruit and spices and fortified with a little brandy. Lemon, orange, and apple slices add freshness contrasting the warm aromas of cinnamon and star anise. The longer sangria sits the more flavorful it will become, which makes this a great make-ahead pitcher drink for parties.

Sangria recipes both red and white versions can be found almost anywhere in both Spain and Portugal, where they are favorites among visitors. However, they share the stage with other notable Spanish wine cocktails loved by locals like Agua De València and Tinto de Verano. These pitcher drinks are festive and intended to be enjoyed with good company, so gather some friends and get started!

To make red sangria, you only need a handful of ingredients and a little time in the fridge to let the flavors meld. Customize this recipe however you like, adding additional fruit or berries. And don’t worry, if you have friends who don’t imbibe, just make this non-alcoholic sangria. It has all of the flavor and none of the booze.

What is Red Sangria?

Sangria is an infused chilled wine pitcher drink typically served with fruit. It can refer to a mix of wine, fruit, spices, sweetener, and any assortment of added liquor, sodas, or even herbs.

The name “sangria” comes from the Spanish word for blood, sangre, referring to the color of the drink. Although early civilizations had been mixing wine with similar ingredients, it was in Spain that this particular style of drink became popularized as we know it today.

Red Wine Sangria Ingredients 

Unlike some cocktails, you only need wine and one kind of liquor to make sangria. Everything else is easy to pick up at any grocery store!

• Citrus: Lemons and oranges add brightness to the sangria and you don’t even need to juice them! Simply slice and add them to the pitcher. They will infuse the drink with their sweet and tart flavors. 
• Apple: Any type of apple will add flavor to the sangria, but tart and firm apples, such as Pink Lady or Granny Smith, keep their crunch even after marinating in the wine.
• Brandy: You don’t need to spend the big bucks on brandy for sangria as the subtle flavor notes will be overpowered by the fruit and the wine. Any mid-priced brandy distilled from grapes will work perfectly well in red sangria. 
• Red wine: Spanish red wine like, Garnacha, is a great selection for making red sangria. You want to choose a bottle with a nice balance of tannin and fruit, something in a moderate price range you would enjoy drinking on its own. 
• Simple syrup: You can certainly make sangria without adding any sweetener, but we like how a little simple syrup (equal parts sugar and water warmed together until just dissolved) balances the overall flavor profile of the drink. 
• Spices: Whole cinnamon sticks and star anise pods infuse the sangria with warm background notes. The longer you steep the mixture before serving it the more of their flavor will come through. 

Best Wine for Red Sangria

Sangria is traditionally made from Tempranillo, a red varietal grown in several regions throughout Spain and Portugal. The most famously used wine in sangria recipes is Rioja. If you want to try a different style of Spanish red wine, here are some other regional options:

• Garnacha: This style is known to be quite a fruity red wine, and can be a more budget-friendly
• Navarra: Similar to a Rioja, but lighter in body
• Priorat: A rich, bold red wine from the hills southwest of Barcelona known for its dark fruit aromas. 

How to Make Red Sangria

You can make sangria directly in the pitcher you plan to serve it in! Do give the mixture at least four hours (or better, overnight) to chill in the fridge to allow the flavors time to meld. Here’s a quick and easy way to make this red sangria recipe:

• Start with fruit. Place 2 thinly sliced oranges, 2 thinly sliced lemons, and a sliced apple into a large pitcher. 
• Add the liquor. Pour in 1/2 cup of brandy.
• Pour in the wine and sweeten. Add a 750ml bottle of Rioja red wine over the fruit. Stir in 1/4 cup simple syrup, if using.
• Add the spices. Add in 2 cinnamon sticks and 2 star anise pods and give everything one more stir.
• Chill. Refrigerate overnight, or for at least 4 hours. The fruit will macerate, the spices will soften, and the flavors of everything will integrate. 
• Garnish and serve. When ready to serve, pour the Sangria into glasses and garnish with additional oranges and apple slices. Salud!

Ways to Mix it Up

Red sangria is very accommodating and you can modify this recipe to suit your tastes or the time of year you plan to serve it. Some ways to consider: 

• Fruit: Add berries such as blackberries, blueberries, or strawberries. In the winter a few cranberries give red sangria a festive pop! In the summer almost anything goes, or you can switch things up altogether and make Easy Watermelon Sangria instead.
• Juice it up: You can layer in juice or another non-alcoholic beverage to make a sangria that’s not quite so strong. Try adding some orange juice or lemonade. Just start out adding small amounts at first, as you still want the flavors of the fruit and wine to shine through. 
• Spices and herbs: You can add additional baking spices such as grated nutmeg or whole allspice berries. Woody herbs, such as fresh rosemary or lavender, also add an interesting note that can echo the flavors found in the wine itself. 
• Swap the alcohol: Red wine is a non-negotiable for red sangria, but you can substitute the brandy with red (also called sweet) vermouth or a different type of alcohol to give the drink a different flavor profile. I recommend Lustau’s “Vermut Rojo.” For a stronger kick, Liquor 43 from Spain gives your Sangria some vanilla and orange notes and orange curaçao adds more of a sweet citrus flavor. Just remember that with every added liquor component, the strength of the drink will tick up!

Can You Make Sangria Ahead of Time?

Sangria is super quick to mix up, but it does need chilling time for the flavors to properly mingle. Let sangria chill in the fridge for 4 to 24 hours before serving for the best flavor. The longer it sits the more complex the flavor becomes.

How Long Does Red Sangria Last?

Red sangria needs at least a few hours to infuse, but there is a limit to how long one should let the fruits marinate in the wine.

Infusing it for too long, the bitter flavor compounds in the pith of the lemon and orange rind will start to come through in the finished drink. If you want to make a batch to last for longer than a few days, plan to strain out the fruit after three days. Once the fruit is removed you can store the drink for an additional four days.

What to Serve with Red Sangria

Because it goes down easily and it’s stronger than wine alone, it’s a good idea to serve sangria with something to eat! It’s wonderful accompanied by appetizers inspired by Spanish tapas or pintxos. Think Shrimp Ceviche and Pan Con Tomate or Crispy Patatas Bravas. 

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Red Sangria

Flavorful sangria is a mix of wine, fruit, spices, and sweetener. It’s easy to whip up and best when chilled to allow the flavors to meld, so it’s very make-ahead friendly. Plus, no need to dirty a mixing bowl, you can mix red sangria directly in the pitcher.

Course Drinks

Cuisine Spanish

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 137.2kcal

Author Elana Lepkowski

Ingredients

• 2 navel oranges, sliced in 1/2-inch rounds, plus more for garnish
• 2 lemons, sliced in 1/4-inch rounds, plus more for garnish
• 1 tart apple (such as Pink Lady or Granny Smith), thinly sliced, plus more for garnish
• 1/2 cup brandy
• 1 (750ml) bottle of Rioja red wine (see notes for other Spanish red wine options)
• 1/4 cup simple syrup (optional)
• 2 cinnamon sticks
• 2 whole star anise pods

Instructions

• Mix. In a large pitcher, mix together the oranges, lemons, apples, brandy, red wine, simple syrup (if using), cinnamon, and anise.
• Chill. Let the mixture sit, refrigerated, overnight, or for at least 4 hours.
• Garnish and serve. When ready to serve, pour the Sangria into glasses and garnish with the oranges and apple slices. Salud!

Video

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• You can use any medium-bodied red wine you like to make Red Sangria. Try it with Garnacha, Navarra, or Priorat. 
• The fruit that infuses with the sangria overnight will take on a deep purple color. You can either strain it out or serve it in the pitcher and glasses, whatever your preference. Either way, we recommend adding some additional fresh fruit to add a beautiful bright color.

Nutrition

Calories: 137.2kcal | Carbohydrates: 24.8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 178.7mg | Fiber: 3.4g | Sugar: 18.3g | Vitamin A: 144IU | Vitamin C: 48.2mg | Calcium: 46.9mg | Iron: 1mg

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In the summertime, I often see refreshing twists on lemonade, like Mint Lemonade or Strawberry Lemonade. But one combination I rarely see is Peach Lemonade, and that is too bad! Ripe, juicy sweet peaches pair surprisingly well with tart fresh-squeezed lemon juice. 

Because in-season peaches are SO sweet at their peak, you won’t need to sweeten your drink with lots of added sugar. In fact, this peach lemonade recipe calls simply for a honey syrup to elevate the sweetness. 

This refreshing drink could fit in easily at your next brunch or summer picnic, but it’s so tasty and easy to make that you’ll want to enjoy it any time, not just on a special occasion. Keep the skins on when you’re preparing the syrup and you’ll also get a refreshing drink that’s painted like a peachy summer sunset!

What You Need to Make This Peach Lemonade Recipe

Peach Lemonade is made with just 3 easy ingredients! Just be sure your peaches are very ripe.  You’ll need:

• Peaches: I like a mix of tangy yellow and sweet white peaches, but feel free to use any variety you enjoy. 
• Honey: Use mild honey so it doesn’t overpower the taste and aroma of the peaches (more suggestions in “Ingredient Spotlight” below). 
• Lemons: Use sour lemon here, like a Eureka or Lisbon, rather than a sweeter Meyer lemon variety. That lip-puckering acidity balances the syrupy sweetness of the peaches and honey.

Ingredient Spotlight

Why choose honey over white sugar? While both honey and processed sugar will sweeten your drink, honey includes fructose, which is naturally sweeter than the glucose found in white sugar, so less is needed. 

Honey also imparts C and B vitamins, calcium, potassium, and other vitamins and minerals (visit the USDA for the full nutritional breakdown). Finally, honey offers a richness and more nuanced flavor to the lemonade that white sugar does not. 

As mentioned above, honey comes in many different varieties, and, for this Peach Lemonade, you’ll want to choose a style more on the mild side. Clover, Acacia, and Wildflower honey will all work and are common varieties found at the grocery store. Stay clear of stronger flavored honey varieties like Buckwheat, Manuka, or Chestnut, as their taste can dominate the drink.

• OUR RECOMMENDATION: Greek Wildflower Honey 

How to Make Peach Lemonade with Fresh Peaches

Rather than using artificial flavoring, I like to make peach lemonade from fresh peaches. It requires a few minutes of chopping and standing at the stove, but it’s well worth it! As a bonus, you can save the strained peaches to top Greek yogurt, mixed into oatmeal, or just eaten on their own. Store refrigerated, in an airtight container for up to two weeks.

• Make a honey simple syrup. In a saucepan over medium-high heat, combine 3/4 cup honey and 1 cup of water. Stir to dissolve the honey, then lower heat to medium. 
• Stew the peaches. Add 3 cups chopped peaches and bring to a simmer. Simmer the peaches for 10 minutes, stirring occasionally and mashing with the back of a wooden spoon to release their juices as they cook down. 
• Cool. After 10 minutes, remove the pan from the heat and let it cool to room temperature, then strain the syrup through a mesh strainer into a mixing glass. 
• Mix and serve. In a large pitcher, combine the cooled peach honey syrup, 1 cup lemon juice, and 4 cups water. Stir gently to combine. Serve with sliced peaches and lemon wheels over iced-filled glasses. 

Ways to Mix it Up

Peaches and lemons pair well with many different ingredients. If you’d like to add some additional flavors to your drink, the syrup-making stage will concentrate the most flavor and is the best place to add those ingredients.

• Mint: Peach and mint are a classic pairing that adds a cooling touch to the lemonade. Add in a 1/2 cup of fresh Moroccan Mint leaves in the last few minutes of simmering the peaches. The mint is strong and will continue to infuse while the syrup cools to room temperature. Strain with the peaches. 
• Lavender: A fresh floral note for the Peach Lemonade. Add a 1/4 cup of dried culinary lavender flowers to the saucepan with the peaches. Follow the recipe as written and strain out with peaches. 
• Ginger: Add a spicy kick to your Peach Lemonade! Chop a 2-inch nub of unpeeled ginger and add to the saucepan with the peaches. Proceed with the recipe as written. 
• For a Peach Melba: The classic dish of vanilla ice cream with peaches and raspberries in drink form! Combine 1 cup of fresh raspberries with the peaches and proceed with the recipe as written. Add 1/2 tablespoon of real vanilla extract to the lemon juice and combine with syrup and water.

What to Serve with Peach Lemonade

You can serve a Peach Lemonade any time of day, but it’s especially refreshing on a warm afternoon with a light lunch or poolside with some small plates. Pair with a cool crunchy salad like the Greek lettuce salad Maroulosalata, or a colorful Niçoise salad for a more substantial lunch. Or go for extra peach-y flavors with a Peach, Arugula, Basil, and Goat Cheese salad.

For a few small plates at happy hour, try Grilled Halloumi With Blistered Cherry Tomatoes and Honey-Rosemary Glaze, and a Mediterranean Bowl with all the fixings. 

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Peach Lemonade

This peach lemonade is a welcome treat on a warm summer day! For a perfectly pucker-y lemonade, use a sour variety of lemons like Eureka or Lisbon, rather than a sweeter Meyer lemon variety like Meyer lemons. And don’t toss the peaches that are strained out of the syrup! These delicious leftovers can be used to top Greek yogurt, mixed into oatmeal, or just eaten on their own. Store refrigerated, in an airtight container for up to two weeks.

Course Drinks

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 134.8kcal

Author Elana Lepkowski

Ingredients

• 3/4 cup honey
• 5 cups water (divided)
• 3 heaping cups chopped peaches (from 4-5 medium peaches)
• 1 cup freshly squeezed lemon juice (from 5-6 lemons)
• Sliced peaches and/or lemon wheels, for garnish

Instructions

• Make a honey simple syrup. In a saucepan over medium-high heat, combine the honey and 1 cup of water. Stir to dissolve the honey, then lower heat to medium.
• Stew the peaches. Add the chopped peaches and bring to a simmer. Simmer the peaches for 10 minutes, stirring occasionally and mashing with the back of a wooden spoon to release their juices as they cook down.
• Cool. After 10 minutes, remove the pan from the heat and let it cool to room temperature, then strain the mixture through a mesh strainer into a mixing glass.
• Mix and serve. In a large pitcher, combine the cooled peach honey syrup, lemon juice, and remaining water (4 cups to make 8 drinks). Stir gently to combine. Serve with sliced peaches and lemon wheels over iced filled glasses.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.
• Store homemade lemonade covered in your fridge for up to 7 days, or in your freezer for up to 4 months. 

Nutrition

Calories: 134.8kcal | Carbohydrates: 35.9g | Protein: 0.9g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 18.7mg | Potassium: 139.4mg | Fiber: 1.3g | Sugar: 33.2g | Vitamin A: 246.3IU | Vitamin C: 15mg | Calcium: 11.2mg | Iron: 0.4mg

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Sweeten your peach lemonade with the highest quality honey from the Greek island of Crete.

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Warm summer days call for drinks made with fresh and juicy in-season peaches. This super simple Peach Bellini recipe uses sweet peaches, pureed and topped with ice-cold Prosecco. It’s a Venetian tradition dating back almost 100 years!

Like a Tinto de Verano or Carajillo, you need just two ingredients to make this classic cocktail. There’s no added sugar, and it makes a great base to try out your favorite flavor combinations—who doesn’t love options?

While white peaches are true to the original Peach Bellini recipe, you can swap in yellow ones, nectarines, or even add berries to the mix. Whether you’re looking for an alternative to mimosas at brunch, or just wanting to use up the multitudes of farmer’s market peaches, you can’t beat a Peach Bellini! You’ll find yourself wanting to make this delicious drink all peach-season long.

What is a Bellini Cocktail?

The Bellini is a true Italian drink created in the 1930s at Harry’s Bar in Venice, Italy. Proprietor Giuseppe Cipriani’s combination of local white peaches with the Italian sparkling wine Prosecco proved extremely popular.

The classic Peach Bellini cocktail was born, with twists like Strawberry Bellinis (Rossini) coming later. The drink gained international fame when it was brought over to their New York location, and we’ve been drinking it ever since. 

Ingredients for a Bellini Cocktail

A Peach Bellini cocktail only has two ingredients! 

• Peaches: white peaches are traditional, but yellow peaches, donut/Saturn peaches, or nectarines can also be substituted. No need to peel these either, as the rosy skin will give the cocktail a beautiful color.
• Prosecco: Given its Italian origin, prosecco would be the natural choice, but if that’s not available use cava or Champagne.

How to Make a Bellini Cocktail

To make a Peach Bellini, you can go one of two ways. One is to individually portion out drinks as needed. Keep the purée and Prosecco chilled then add a scoop of the purée to a flute or tall glass, and top with Prosecco.

A second option is batching. Peach Bellinis work well batched (a great time saver when serving brunch or at a party). In a large pitcher, combine the peach purée and the Prosecco. Stir gently and let guests serve themselves. Here are the steps:

• First, pit and chop six peaches.
• Blend them until smooth in a blender or food processor. 
• Portion out your puréed peaches into your glasses and top with chilled Prosecco. Garnish with peach slices if you’d like!

Ways to Garnish a Peach Bellini

You can leave the cocktail sans garnish or elevate it with a nice something a little extra. Some ideas: 

• Keep the peach: A few peach slices, either speared on a cocktail pick or floating in your drink are a nice touch. 
• Add berries: I love a few raspberries settled at the bottom of a drink. 
• Add herbs: Fresh tarragon or basil paired with peach slices creates a beautiful presentation in addition to a nice aroma that complements the peach. 

Bellini Variations and Substitutions

Since peach season can vary from place to place—and this drink relies on the flavor of ripe, in-season peaches—you can use peach nectar in place of fresh peaches. More ideas:

• For a frozen peach bellini: Substitute the puree for a scoop of peach sorbet. I especially love this idea on a very hot summer day!
• For a pink-hued drink: Blend in 1/2 cup of raspberries along with the peaches.
• Leave out the peaches altogether: Make a strawberry Bellini, known as a Rossini, is a must-try.
• For a Peach Bellini Mocktail: Try a non-alcoholic sparkling wine instead of prosecco. There are many alternatives on the market, but alcohol-free Gruvi or La Gioiosa are good options for the Bellini. For a more kid-friendly option, make Peach Lemonade to serve alongside.

What to Serve with a Bellini

The Bellini might conjure an elaborate brunch spread, but I believe you can enjoy this cocktail at any point during the day. For summer picnics, a cool, crisp salad like this Cucumber Radish Salad or Fresh Grilled Corn Salad are my picks to nibble between sips.

If you’re craving something more substantial, try these Easy Mediterranean Shrimp Pizzas on flatbread. When it comes to lingering around a snack board, I am always a fan of this delicious and easy Smoked Salmon Platter. Paired with a pitcher of Peach Bellini cocktails and you have the makings of a perfect brunch.

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Peach Bellini

Though the bellini is often thought of as a mimosa alternative, it's actually an Italian tradition dating back hundreds of years! The original uses white peaches, but feel free to swap the fruit with whatever looks best at your farmer's market.

Course Drinks

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 124.1kcal

Author Elana Lepkowski

Ingredients

• 6 peaches, pitted and chopped
• 1 (750ml) bottle Prosecco, chilled
• Peach slices, for garnish (optional)

Instructions

• Make the peach purée. Blend the chopped peaches until smooth, about 45 seconds.
• Make the cocktail. Portion the peach purée between 6 glasses (about 1/4 cup of purée per glass). Top each with chilled Prosecco. Stir gently to combine.
• Serve. Garnish with a peach slice (if desired) and serve immediately.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 124.1kcal | Carbohydrates: 16.6g | Protein: 1.5g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 28.2mg | Potassium: 292.7mg | Fiber: 2.3g | Sugar: 14g | Vitamin A: 489IU | Vitamin C: 6.1mg | Calcium: 17.2mg | Iron: 1mg

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