Peach Bellini
Published July 18, 2021 • Updated March 15, 2026
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I tested six versions of this frozen cocktail before the peach flavor actually came through. A sugar-free electrolyte mix and dry prosecco do all the work, no actual fruit needed, and it stays low carb.
I went through six versions of this frozen cocktail trying to get real peach flavor without actual fruit. Peach extract has no depth once it hits carbonation, and flavored syrups taste artificial the moment you add bubbles. The Ultima mocktini electrolyte mix is what finally worked. It’s blended specifically for a cocktail profile, so the peach flavor survives the prosecco instead of disappearing into fizz. One reader told me she tried six other keto bellini recipes and said this was the first where she stopped thinking about the substitution.
The technique takes about 30 seconds. Ice, vodka, dry prosecco, sweetener, and the mix into a blender, then blend until smooth. The frozen texture is what sets this apart from just stirring prosecco with flavoring in a glass. It feels like something from a brunch spot, not a diet drink. I’ve served these at two parties now. Both times the blender ran nonstop, and one friend who claims he doesn’t do fruity drinks finished his glass and asked for a second before I rinsed the pitcher.
Dry prosecco is the piece most keto cocktail recipes get wrong. Sweet or demi-sec bottles can have 28 grams of sugar per glass, which wipes out your entire carb budget in one drink. I look for ‘brut’ or ‘extra dry’ on the label and check the nutrition facts before buying. A good bottle runs 1-2 grams of sugar per serving. Champagne works identically, and cava is a cheaper option with the same bubble structure. Skip the alcohol entirely if you want a mocktail: drop the vodka (the mix carries all the flavor on its own) and swap prosecco for sparkling water.
If you’re making these for a group, I double or triple the recipe and blend in rounds so the ice-to-liquid ratio stays right. Pre-freezing your champagne flutes buys an extra 10 minutes before the texture starts to go. For more cocktails that won’t wreck your macros, I have a keto mojito for summer, a vodka lemonade when I want something simple, and a hot buttered rum for cold nights. If you want another frozen blender drink, my frozen hot chocolate uses the same technique with chocolate instead of peach.
How to Blend a Frozen Cocktail
I use a full 3 cups of ice because that’s what gives you the thick, slushy frozen texture. Cut the ice and the drink turns watery. Blend on high until completely smooth with no ice chips, about 20-30 seconds. Pour straight into a champagne flute and serve right away. The drink starts melting within 10-15 minutes, so pre-freezing your glasses helps buy time if you’re entertaining.
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Ingredients
3 cups ice -
1 oz vodka
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12 oz low-carb dry prosecco or champagne
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1 teaspoon powdered erythritol blend sweetener
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1 packet Ultima Replenisher Peach Bellini Electrolyte Mix
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I store leftover frozen Peach Bellini?
I freeze leftovers in an airtight container and they keep for about a week. The texture gets icier as it sits, so I let it thaw on the counter for 5 minutes and give it a quick re-blend before serving. Not as perfect as fresh, but close.
Is a bellini the same as a mimosa?
I get this question a lot. A bellini is prosecco plus peach (traditionally white peach puree), while a mimosa is champagne plus orange juice. My version swaps the puree for an electrolyte mix to keep the carbs out, but the format is still a classic bellini.
Are peaches keto-friendly?
Whole peaches aren't great on keto. One medium peach has about 13 grams of net carbs, which is most of my daily budget. That's why I skip actual peaches entirely in this recipe and rely on the Ultima mix for flavor. Zero carbs, zero sugar, all the peach taste I wanted.
Can I use cava instead of prosecco?
I've had readers try it and the results are the same. Cava is a Spanish sparkling wine with similar carbonation and dryness to prosecco, and it's usually cheaper per bottle. I'd still check the label for 'brut' or 'extra dry' to make sure the sugar stays low.
Can I use peach schnapps instead of vodka?
One of my readers swapped vodka for peach schnapps at a Galentine's party and said the dry prosecco kept it from going too sweet. I'd bump the erythritol down slightly since schnapps adds its own sweetness. Keep in mind that peach schnapps has more carbs than plain vodka, so check the label and account for it.
How do I keep the frozen texture from melting too fast?
I pre-freeze my champagne glasses for about 20 minutes before serving. The full 3 cups of ice in the recipe helps too. If I'm making these for a group, I blend in rounds right before people are ready to drink rather than making one big batch that sits on the counter.
Can I make a big batch for a party?
I double or triple the recipe and blend in rounds rather than all at once. The ice-to-liquid ratio matters for that thick frozen texture, and overloading the blender makes it watery. I've done this for brunch tables of 8-10 people and the key is keeping the blender moving. If you need a non-alcoholic frozen option for the same table, my keto frappuccino uses the same blender setup.
Didn't think an electrolyte packet could pull off real peach flavor, but this tastes more like a peach bellini than anything I've made with fresh fruit.
I had a packet of the Ultima Peach Bellini mix sitting in my cabinet for ages and finally pulled it out for this. Genuinely surprised, I expected something thin and vaguely peachy but blending it with the prosecco makes it taste like an actual bellini from a brunch spot. The frozen texture was the part I didn't see coming. Already planning to make a double batch for a friend's birthday thing next week.
That frozen texture is what makes it. A double batch barely survives a brunch table.
Tried probably six keto bellini recipes before this one. They all taste like sparkling water with peach extract. The Ultima mix is the first version where I stopped thinking about the substitution.
Six versions is a rough commitment. Peach extract has no depth once it hits carbonation. Ultima is a peach bellini blend, the flavor actually survives the prosecco.
Made these on a snowy Saturday and my wife, who claims she hates fruity drinks, finished hers and asked for a second before I even rinsed the blender. Something about that Ultima mix makes it taste like real peach, not the fake stuff.
Ha, the 'I don't do fruity drinks' crowd never lasts. The dry prosecco keeps it from going candy-sweet, which I think is what wins them over.
Made this for a Galentine's thing last weekend and swapped the vodka for peach schnapps because I had a bottle collecting dust, and the peach flavor goes completely different than I expected. Was fully braced for it to taste artificial or candy-sweet, but the dry prosecco balances it all out and it ends up tasting like actual fresh fruit, not just peach-flavored. Did bump the erythritol up just a tiny bit because schnapps runs sweeter on its own, nothing dramatic. The blender was going nonstop and I was genuinely not mad about it. Already thinking about cava instead of prosecco next time because it's a little cheaper and I imagine the bubbles behave the same way.
Made it without the vodka and was surprised the peach flavor still comes through that strong.
The electrolyte mix carries all the peach flavor. Vodka's pretty neutral so you don't really miss it. Makes a solid mocktail.