RECIPE: Robért’s Peach Bellini
- 4 ripe peaches, seeds removed and quartered
- Fresh raspberries for garnish
- 1/3 cup water
- Sugar or sweetener to taste
- 1 bottle chilled prosecco
Blend the peaches, adding sugar if desired, with water into a smooth purée.
Strain the peach purée. You should have about 3 cups of peach purée.
To prepare the bellini, pour the peach purée into champagne flutes or tall glasses and gently top off with proscecco. The ratio is about 1:1 or 1:1.5 peach purée to prosecco. Garnish with fresh raspberries if desired.
FOR A FROZEN PEACH BELLINI, mix the puree, champagne and ice in a blender.
FOR A NON-ALCOHOLIC PEACH BELLINI, replace the prosecco with chilled sparkling lemonade or sparkling white grape juice.