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Lavender Peach Bellini Recipe

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For the Peach-Lavender Purée:

  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon dried culinary lavender
  • 4 Harry & David Oregold Peaches (pitted, peeled and chopped)
  • Makes about 1 cup of peach-lavender purée

For the Bellinis:

  • Chilled Prosecco
  • Fresh lavender (for garnish)


  • In a small saucepan over medium heat, combine the sugar, water and lavender.
  • Simmer the mixture while stirring until the sugar is dissolved, about 2-3 minutes.
  • Then, remove the saucepan from the heat and let the lavender steep in the liquid for about 15 minutes. Strain the liquid into a clean container, collecting and discarding the lavender solids.
  • Add the chopped peaches and lavender simple syrup to your blender and blend on high until completely smooth. Transfer the purée to a clean container and refrigerate until chilled.
  • For the bellinis, place about 2 tablespoons of the chilled peach-lavender purée into champagne flutes. Slowly fill with Prosecco.
  • Garnish with a sprig of fresh lavender, if desired. Enjoy immediately.


Looking for another refreshing summer beverage? Try this sparkling Rosé cocktail!