(Makes up to 15 serves)
If you’re looking for a fun, festive cocktail that feels indulgent but is secretly wholesome, our favourite Peach & Chia Seed Bellini is the perfect choice. It’s bright, golden, and sparkly — ideal for Christmas brunches, parties, or as a lighter start to the big day. Best of all, you don’t need fancy (and sugar-laden) fruit purées — just a humble 50p tin of peaches and a handful of chia seeds.
This version captures all the flavour of ripe peaches while letting you control the sweetness. Choose peaches in syrup for a richer, dessert-like taste, or peaches in juice or water for something cleaner and more refreshing. Either way, one tin will make enough base for up to 15 sparkling bellinis — so it’s perfect for entertaining.
Ingredients
* 1 x 400g tin of peaches (in syrup or juice, depending on sweetness preference)
* 2 tablespoons chia seeds
* 1 bottle chilled Prosecco, Cava, or Champagne
* Juice of ½ lemon (optional, for brightness)
* Ice cubes (optional, for blending or serving)
* Fresh mint or peach slices, to garnish
Method
Step 1: Prep the chia seeds
Start by soaking the chia seeds. Add 2 tablespoons of chia seeds to 6 tablespoons of water (a 1:3 ratio) in a small bowl. Stir well and leave to sit for about 10–15 minutes, or until the mixture thickens into a gel-like texture. This step adds a healthy boost of fibre and omega-3s, plus a fun, lightly textured twist to your bellini.
Step 2: Make your peach purée
Open the tin of peaches and pour the contents (including the syrup or juice) into a blender. Add a squeeze of lemon juice if you want a bit more zing. Blitz until completely smooth — this will only take 10–20 seconds.
Taste the purée — if it’s too sweet, you can balance it with a splash of lemon juice or even a little cold water. If you prefer it sweeter, a teaspoon of honey or agave will do the trick, but most tinned peaches are perfectly balanced already.
Step 3: Combine the chia and peach
Once your chia seeds have absorbed the water and become a gel, stir them through the peach purée. The chia will add a gentle thickness and texture, but won’t overpower the drink. Transfer the mix to a jug or bottle and chill in the fridge until you’re ready to serve.
Step 4: Assemble your bellinis
When it’s time to serve, spoon about 1 tablespoon of the peach-chia mixture into each champagne flute. Gently top up with chilled Prosecco (or your favourite sparkling wine), pouring slowly so it doesn’t overflow. Give it a very gentle stir to mix the peach base with the bubbles.
Step 5: Garnish and enjoy
Finish with a fresh mint sprig, a thin peach slice on the rim or a sprig of thyme. Serve immediately and enjoy the vibrant fizz and fresh, fruity aroma — it’s sunshine in a glass, even on the coldest winter day.
Tips
Make the peach-chia mix the night before — it keeps beautifully in the fridge for up to two days
For a non-alcoholic version, use sparkling water or a good quality alcohol-free Prosecco.
You can experiment with other fruits — try fresh blended berries or mango for a tasty twist.