Whether I'm sitting in my garden
or hanging out at the lake,
it always feels like summer
when I drink Bellinis.
This version is made with fresh
peach and raspberry purée.
Peach Bellini
1 ripe peach - peeled and diced
8 fresh raspberries
1 bottle of prosecco (750 ml)
1/2 cup of water
- Blend diced peaches, raspberries, and water until smooth.
- Pour mixture through a sieve to remove any seeds.
- Add 1 part fruit purée to each flute glass. Top with 3 parts prosecco (to taste). Voila!
Freeze any leftover
fresh fruit mixture for
adding extra pizzazz to
iced tea, seltzer or
soft-serve vanilla ice cream.
