Bellini

Name: Bellini
Yield: 4–6 servings
Ingredients: ½–¾-lb. ripe white peaches, skin on, pitted and quartered; ¼ cup lemon juice; 2 tsp. sugar; 1 (750-ml) bottle prosecco (preferably Nino Franco) or other dry sparkling wine, chilled; Raspberries for garnish (optional)

The Epicurious Test Kitchen4–6 servingsSource

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Ingredients

½–¾-lb. ripe white peaches, skin on, pitted and quartered

¼ cup lemon juice

2 tsp. sugar

1 (750-ml) bottle prosecco (preferably Nino Franco) or other dry sparkling wine, chilled

Raspberries for garnish (optional)

Method

Blend ½ –¾-lb. ripe white peaches, skin on, pitted and quartered, ¼ cup freshly squeezed lemon juice, 2 tsp. sugar, and ½ cup water in a blender on high speed until liquified. pour through fine-mesh strainer, pushing on solids. Discard solids; transfer purée to a pitcher and chill until cold, about 1 hour. Do ahead: Purée can be made 12 hours ahead; keep chilled.

Add one (750-ml) bottle prosecco or other dry sparkling wine, chilled, to purée; stir gently to combine. Immediately pour into chilled white wine glasses or Champagne flutes. Garnish each glass with one or two raspberries (if using), and serve.