Ingredients
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1 bottle Prosecco
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4 peaches (or the equivalent to if using canned peach slices)
Enjoy this classic Bellini any time of year – if peaches are not in season, simply use canned. Makes 5.
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Purée peaches by peeling, slicing them in half, and remove the pits. Place peaches in a blender or food processor and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
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To serve, pour ¼ cup chilled peach purée into a Champagne flute and top with Prosecco. Gently stir with a spoon to combine.
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Garnish with a peach, should you desire.
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