Fresh Homemade Peach Purée in Minutes

Craving a Bellini but don’t have any peach purée on hand? 🍑 No problem, this homemade peach purée for Bellini is your new summer essential. Made with juicy ripe peaches, a splash of lemon juice, and just enough sugar to bring out their golden sweetness, this purée is smooth, vibrant, and way better than anything you’ll find in a store. It’s quick to make, easy to blend into your favorite drinks, and guaranteed to brighten up every glass of bubbly.

But what if you’re not mixing Bellinis today?

Bellini ready peach puree in a glass jug.

You can still put every spoonful to delicious use! While this peach purée was made with cocktails in mind (hello, summer spritz season!), it’s also a gorgeous topping for a creamy slice of cheesecake or a warm bowl of baked rice pudding. Just a drizzle takes a simple dessert to the next level. And if you’re in the mood for more sunny-day treats, my summer recipes category is full of fruity favorites and refreshing ideas to keep you inspired.

Whether you’re hosting brunch, planning a picnic, or just want to enjoy a peachy drink on the balcony, this peach purée is the easiest way to capture that sun-ripened flavor we all crave this time of year.

Ready to blend up a little summer magic? Let’s make it together! 🥂

🥘 Ingredients

Large ripe peaches
- Use fragrant, soft peaches for the best flavor. White or yellow peaches both work!
Lemon juice
- Prevents browning and adds a lovely brightness to balance the sweetness. Check out the full blog post on “how much lemon juice is in one lemon“, to help you in the future.
Sugar(optional)
- Only needed if your peaches are a bit tart or not fully ripe.
Water(as needed)
- Helps adjust the consistency—add a little at a time if the purée is too thick.

See the recipe card for quantities.

🔪 Instructions

Step 1: Prep the peaches.
No need to peel! Just wash them well, remove the pits, and cut into chunks. Keeping the skin on adds extra color and a little fiber! Win-win!

Step 2: Blend it up.
Toss the peach chunks into a blender or food processor.

Step 3: Add lemon juice and blend again.
Pour in the lemon juice to keep things bright and fresh, and add a little sugar if your peaches aren’t super sweet. Blend until smooth and creamy.
If the purée feels too thick, add a splash or two of water to loosen it up.

Step 4: Strain (optional).
Want that velvety-smooth Bellini texture? Pass the purée through a fine-mesh sieve. Optional, though, I usually skip this when I’m keeping it casual.

Strain the peach purée through a fine sieve.

Step 5: Use or chill.
Your homemade peach purée is ready! Pour it into a Bellini, drizzle it over dessert, or pop it in the fridge for later.

🌡️ Storage

Store your peach purée in an airtight container in the fridge for up to 3 days.
Want to keep some on hand for spontaneous cocktails? Freeze it in ice cube trays or small jars. It’ll stay beautiful for up to 3 months. Just thaw and stir before using!

♨️ Preferred peeled?

If you’d rather skip the skins, blanching is an easy option. Just drop your peaches into boiling water for about 30 seconds, then transfer them to an ice bath. The skins will slide right off! From there, just pit, chop, and carry on with the recipe.

🍽 Equipment

Cutting board & sharp knife
Blender
Lemon squeezer
Measuring tools
Preserving bottle or an air-tight container

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Prep Time:10

Total Time:10

Equipment

Cutting board & Sharp knife
Blender
Lemon squeezer
Measuring Tools
Preserving bottle or an air-tight container

Ingredients

2 large ripe peaches ~300g / 10.5 oz total, pitted & peeled
1 tbsp lemon juice
1 tbsp sugar optional, only if peaches aren't sweet enough
1-2 tbsp water if needed for consistency

Metric – US Customary

Instructions

Wash 2 large ripe peaches, remove pits, and cut into chunks.
2 large ripe peaches
Add to a blender or food processor.
Add 1 tbsp lemon juice (and 1 tbsp sugar if using). Blend until smooth.
1 tbsp lemon juice, 1 tbsp sugar
Add 1-2 tbsp water if needed to adjust consistency.
1-2 tbsp water
Strain through a fine-mesh sieve if a smoother texture is desired.
Use immediately or store in an airtight container in the fridge for up to 3 days.

Nutrition

Servings: cup

Calories: 176kcal

Author: Nora

⛑️ Food Safety

Cook to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don’t leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.