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July 15, 2026
Making a Peach Bellini mocktail (non-alcoholic) is all about balancing that lush, sweet peach base with a bright, dry, and bubbly topper.
By combining the rich, homemade peach syrup with fresh lemon juice, you get that authentic, fresh-nectar texture with the perfect balance of sweet and tart. Make it bubble with non-alcoholic Sea Cider Sparkling Beverage.
This recipe makes 1 drink.
INGREDIENTS (Homemade Syrup)
- 1 large fresh peach (washed, pitted, and roughly chopped with skin on)
- 1/2 cup granulated white sugar
- 1 /2 cup water
- 1/2 tsp lemon juice (optional, but it brightens the flavour and acts as a natural preservative)
INGREDIENTS (Drink)
- 1 oz (2 tbsp) Homemade Peach Syrup
- ½ oz (1 tbsp) fresh lemon juice (to cut the sweetness of the syrup)
- 4 oz chilled Sea Cider "Ava" Non-Alcoholic Beverage*
- Fresh raspberries and mint leaves for garnish
*Available from Well Seasoned
First, make your simple syrup: Combine all ingredients in a medium pot and stir. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat, then gently mash peaches in the pot to expel juices. Let cool for 20 minutes, then strain into a glass bottle.
1. Chill your glassware: Place your champagne flutes in the freezer for 5 minutes before serving.
2. Build the base: In the bottom of each chilled flute, stir together the Paquito Peach Syrup and the fresh lemon juice.
3. Add the bubbles: Slowly pour the Sea Cider "Ava" over the syrup mixture. The natural carbonation will help mix the layers, but give it one very gentle stir with a long spoon to combine without losing the bubbles.
4. Garnish & Serve: Drop a fresh raspberry or additional sliced peaches into the glass and garnish the rim with a sprig of fresh mint.
