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
-
12 oz low-carb dry prosecco or champagne
-
1 teaspoon powdered erythritol blend sweetener
-
1 packet Ultima Replenisher Peach Bellini Electrolyte Mix
Step by Step Instructions
Step by Step Instructions
Add bellini ingredients
Add ice, vodka, prosecco or champagne, sweetener and Ultima Peach Bellini Mix to a blender.
Blend to make a frozen cocktail
Blend until smooth. Pour into a champagne glass and enjoy!
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.
I dissolve the Ultima in the vodka first. No powder pockets.
Made this and the peach barely came through even with the full Ultima packet. Less ice next time or does something else adjust the flavor?
New to keto cocktails but years into keto baking, using an electrolyte packet for peach flavor is such a smart workaround. Would any peach electrolyte mix work if the Ultima Bellini flavor isn't available, or is that one specifically worth tracking down?
Poured these before mentioning the Ultima packet and my sister couldn't figure out where the peach was coming from. No fruit, no syrup, she turned the blender cup over looking for a label she missed.
The blender cup audit. She deserved a refill.
Made this last night and the peach flavor came through way better than I expected, but I lost almost all the carbonation blending it. Any trick to keep the fizz, or does it always go in frozen drinks?
Carbonation doesn't survive blending, it's just the nature of frozen drinks. What I do is blend with about two-thirds of the prosecco, then pour the rest in after and give it one slow stir. You lose some fizz either way but that gets a little back without wrecking the texture.
bellinis felt like a casualty of going keto. not anymore.
Bought four bottles of the dry prosecco and set up an assembly station for the week, Ultima packets, sweetener pre-measured, small jar of vodka already poured. Each night it's just ice and a fresh blend, sixty seconds. Feels weirdly luxurious for a Tuesday.
Weirdly luxurious on a Tuesday still counts.
I have never made a frozen cocktail at home before and kind of figured it would taste watered down or artificial. Pool day yesterday so I figured why not try. The Ultima packet is doing way more than I expected (the peach flavor is actually there, not like a vague hint of something fruity). Giving it 4 stars because I want to try it again without the vodka to see how it holds up, but for a first attempt I was genuinely surprised.
Without vodka it'll still hold. The prosecco and Ultima are where the flavor actually comes from, the 1 oz of vodka isn't doing much flavor-wise. Maybe add a tiny bit more erythritol to compensate.
Making this for a backyard thing this weekend! Can I pre-measure the Ultima mix, vodka, and prosecco into a pitcher, then just add ice and blend per batch when people show up? Really don't want to do five separate blender runs while everyone waits.
Yeah, pre-measure everything except the ice. Ice has to go in fresh per batch or it melts and waters the whole thing down. With the liquids already in the pitcher, each blend is like 30 seconds.
Made these for a patio night last week and my friend spent the whole evening insisting she could taste real peach. Had to show her the empty Ultima bag. Only thing I'd change is less sweetener, but this is going on my summer hosting list.
The Ultima reveal gets me every time. On sweetener, I vary it by prosecco brand now. The drier the bottle, the less you need.
Threw in a handful of frozen peach slices with the ice. Peach flavor came through way more than the Ultima packet alone, and it thickened up too. If you go this route, cut the ice to about 2 cups or it won't pour. Making a double batch for a spring dinner party this weekend.
Frozen slices are doing what puree never could for me. Two cups is the right call when you add real fruit in. Have fun with the double batch this weekend.
Made this twice now and the second batch came out way better once I started freezing some of the prosecco into ice cubes the night before. The straight-ice version gets watery toward the bottom as it sits, but prosecco cubes keep it tasting the same sip to sip. Also cut the erythritol by about half since the Ultima mix is already pretty sweet on its own. Still tweaking the ratio but I'll get there.
Prosecco cubes. I knew the dilution was a problem and somehow never thought to do that. Half the erythritol makes sense - the Ultima peach packet brings its own sweetness and the recipe doesn't need much on top of it.
Was skeptical a packet could pull off peach flavor with no fruit, no syrup. Tried it anyway. First sip surprised me. Tastes like a bellini.
The second sip hits different. Six versions before I gave up on fresh peach.
Made a pitcher of these for a birthday brunch last weekend and three people asked what peach puree I used. When I told them it was the Ultima mix and not actual fruit, there was a long pause. Then someone said "wait, so this is basically just champagne and a powder?" Fully impressed, not skeptical. One of my friends keeps a mental list of keto things I've fooled her with and announced this made the cut. The frozen texture held up too, didn't go watery the way blended drinks usually do after sitting out. Doubled the batch and still had people asking if there was more. Making another round for Easter and keeping the ingredient list to myself until everyone's had a glass.
That pause is the best part. Hold the reveal until after the second glass at Easter.
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.
Puree goes flat the second it hits cold carbonation. Caught me by surprise too. The concentrate holds the flavor way better than fresh fruit ever did.