Bellini

Ingredients

• 1 pounds white peaches – peeled, pitted, chopped
• 1 tablespoons granulated sugar
• 24 ounces dry Prosecco – well chilled

Instructions

1. Place 8 champagne flutes in the freezer to chill, about 10 minutes.
2. Peel, pit, and chop the white peaches; toss with the granulated sugar and let stand 5–10 minutes to draw out juices.
3. Blend the peaches until completely smooth, then strain through a fine-mesh sieve for a silky purée; refrigerate 10 minutes until cold.
4. For each cocktail, add 1.5 oz peach purée to a chilled flute and slowly top with 3 oz dry Prosecco, letting the foam settle as needed; give one gentle stir to combine and serve immediately.