Plum Bellini Cocktail

No brunch gathering is complete without a refreshing fruit Bellini. This fresh Plum Bellini Cocktail is made with sweet summer plums and bubbly prosecco. It's a sophisticated boozy beverage to share with friends.

For this plum Bellini, we swapped the classic peach for its close cousin: ripe, juicy plums. They're as sweet and refreshing, with a gorgeous blush-pink color that makes this cocktail feel extra special. And honestly, who can resist a pink drink?

This Bellini is made with fresh plum purée, and it makes all the difference. Sweet, juicy plums give this cocktail a fresh, vibrant flavor that you can't get from anything store-bought. Cheers!

Key ingredients

Bellini's are made with 2 simple ingredients. Fruit puree (or nectar) and prosecco.

• Fresh red plums. Sweet, juicy red flesh plums give this Bellini its gorgeous rosy color and sweet flavor. Other sweet plum varieties include Mirabelle, Greengage, and Santa Rosa. If you have any prune plums, save them for our summer plum cake.
• Prosecco. Crisp, bubbly prosecco keeps this cocktail light and refreshing. You could also use Champagne.

Making the plum purée

To make the homemade plum purée, start by giving the plums a quick flash boil (we're talking 20 seconds or so). The skins will slip right off, making it easy to blend and strain the fruit into a silky, fresh purée for your Bellinis.

Step 1. Make a shallow "x" in the flesh of the plums. Boil a pot of water, and blanch the plums briefly. The skin will separate and pull back from the flesh.

Step 2. Immediately remove the plums from the pot, and allow them to cool slightly. The skins will now easily slide off.

Step 3. Remove the pits, then place the flesh into a blender and mix on high until completely smooth. If necessary, strain over a fine-mesh sieve to remove any pulp.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Use gloves when removing the skins. Your hands will turn pink without them!
• Thin the purée. If the purée is too thick, add a little water to thin it out. It should be thick but pourable.
• Chill everything. The plum purée, the prosecco, and the glasses should all be chilled before serving.
• Extra plum purée? Try using it in a vinaigrette for salads or adding it to smoothies.

Swaps

With only 2 ingredients, there's no need to stray too far from the original, but here are a few ways to change it up.

• If you want to make this traditional, swap the peaches for the plums.
• Try using a hybrid fruit such as a pluot (half plum, half apricot).
• Use your favorite Champagne in place of the prosecco.
• To make this non-alcoholic swap out the prosecco for club soda. You can also serve this easy cantaloupe agua fresca alongside the Bellinis for those who want to skip the booze.

Don't forget the garnish

Serve this plum Bellini with a few fresh plum slices skewered on a cocktail pick for an easy but elegant garnish. For the prettiest presentation, slice and freeze the plums first so they hold their shape in the glass. You can also finish each cocktail with a curled lemon peel or a sprig of fresh mint.

Storage and make-ahead

The plum purée can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a quick stir before using, as some natural separation may occur.

Leftover purée can be used in salad dressingsmoothies or oatmeal.

Kitchen questions

What plums are best?

To get the solid balance of color and sweetness, choose red flesh plums.

Love fruit?

Me too! Try some of these other fruity recipes.

Ingredients

Makes 5

• 1 bottle (750ml) prosecco, chilled
• 4 medium red flesh plums (about 1 pound)
• fresh mint for serving, optional

Equipment

• blender
• medium pot

Method

1. Score a shallow "x" in each of the plums with a knife. Bring a medium pot of water to a boil. Place the plums in the pot and boil for 20 seconds. Immediately remove the plums and place them to cool in a bowl. The skins will now peel off easily. Squeeze the skins and extract as much juice/color from them as possible. Remove the flesh from the pit and discard the pit and skins.

2. Place the plum flesh in a blender and puree on high until completely smooth. If needed, strain the purée through a fine mesh sieve to remove any remaining pulp. Chill the purée in the refrigerator for up to 4 hours. If the purée is too thick, thin it with a little water. It should be thick but easily pourable.

3. When ready to serve, place about 3 tablespoons (or fill the flute about ⅓) of plum purée in the bottom of a champagne flute. Top with prosecco. After the fizz has subsided, gently stir. Serve garnished with a slice of plum or a sprig of fresh mint.

Kitchen notes

• Make-ahead. The purée can be made 24 hours in advance.
• Use gloves when removing the skins. Your hands will turn pink without them!
• Thin the purée. If the puree is too thick, add a little water to thin it out. It should be thick but pourable.
• Chill everything. The plum puree, the prosecco, and the glasses should all be chilled before serving.
• Leftover purée? Add it to a vinaigrette for salads or toss it into your favorite smoothie recipe.