Bellini
serves 2-4
6 whole white peaches
Sugar syrup
1 bottle of chilled Prosecco
Chilled champagne flutes or saucers
Remove the stone from the peaches and blend to a very smooth puree. Then refrigerate this until ready to use.
Work on one third puree to Prosecco.
Add the puree to each glass with 1 teaspoon of sugar syrup, then fill with the chilled Prosecco, stir gently with a spoon and serve immediately.