– 1 ripe peach (peeled and pureed) – 2 oz peach purée – 4 oz chilled Prosecco
Start by selecting a ripe, juicy peach. Peel it, remove the pit, and blend it into a smooth purée using a blender or food processor.
Pour about 2 ounces of the fresh peach purée into a champagne flute. You can strain it for a smoother texture if desired.
Slowly top the glass with 4 ounces of chilled Prosecco to retain the bubbles and avoid overflowing.
Stir gently with a spoon to mix the peach purée and Prosecco without losing the fizz.
For a colder version, chill the peach purée or use frozen peach slices before blending.
Garnish with a peach slice or mint leaf for a fancy touch and serve immediately. Enjoy your refreshing Bellini!