4ripe peachesseeds removed and quartered, peeled or not – based on your preference
1/3cupwater
Sugar or sweetenerif needed, to taste
1 750mlbottle of prosecco or sparkling winechilled
Raspberry liqueur - optional
Instructions
Blend the peaches, sugar if desired, and water until you have smooth puree.
Strain the peach puree; you should have more or less 3 cups of strained peach puree. Chill the peach puree for a couple of hours or until ready to use. For an even extra smooth puree that will result in less likehood of the drinks overflowing, strain it again a second time after chilling for 2 hours. Chill again.
To prepare the Bellini, pour the peach puree into champagne flutes or tall glasses, add a dash of raspberry liqueur, and gently top off with the prosecco or sparkling wine. The ratio is about 1:1 or 1:1.5 between peach puree and prosecco. For each drink I usually use about 2 liquid ounces (60 ml, 4 tbs or ¼ cup) of the peach puree about 2-3 liquid ounces of prosecco.
Notes
For a frozen peach Bellini, mix the puree, champagne, and ice in a blender, serve with a drizzle of raspberry liqueur.
For a mocktail or non-alcoholic peach Bellini, replace the prosecco or sparkling wine with chilled sparkling lemonade or sparkling white grape juice.