Ingredients:

  • 2 ripe white peaches (about 250g / 9 oz), peeled, pitted, and roughly chopped
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15 ml) simple syrup (equal parts sugar and water, heated until dissolved and cooled) – optional, adjust to taste
  • 1 bottle (750 ml) chilled Prosecco (Italian sparkling wine)
  • Peach slice or raspberry, for garnish (optional)

Instructions:

  1. In a blender or food processor, combine the chopped peaches, lemon juice, and simple syrup (if using). Blend until completely smooth.
  2. For an extra smooth purée, strain the mixture through a fine-mesh sieve, pressing gently to extract all the liquid. Discard the solids.
  3. Cover and chill the peach purée in the refrigerator for at least 30 minutes.
  4. In a cocktail shaker or pitcher, gently combine 1/4 cup (60 ml) of chilled peach purée with 1/2 cup (120 ml) of chilled Prosecco per serving. Gently stir to combine – you want to avoid losing the bubbles!
  5. Carefully pour the Bellini into chilled champagne flutes or coupe glasses. Garnish with a peach slice or raspberry, if desired. Serve immediately.