- 30 g Prosecco Brut
- 125 g white peaches
Rinse the white peaches well under the tap. Dry them and cut them into wedges without removing the skin. Remove the pits. Blend the peaches in a food processor to make a purée, then pass it through a fine-mesh sieve into a bowl. Pour the filtered purée into a shaker and add the very cold Prosecco.
Mix the ingredients briefly, put a strainer over the shaker, and strain the cocktail directly into champagne glasses. Serve your Bellinis.