Bellini

• 1 75ml bottle of Prosecco
• 1 cup white peach puree/pulp or 34 white peaches to yield approximately 1 cup of puree
• Confectioners sugar, optional

1. Lets optimistically presume youre doing this, first off, with actual fruit.
2. So, cut the peaches into quarters, and taking each quarter, in turn, hold over the mouth of the blender and peel off the skin (this is because youll lose juice as you do it).
3. Drop the skinned fruit into the blender canister and puree.
4. If the puree is too tart, add confectioners sugar to taste and puree again.
5. (One of the virtues of the bought pulp, is that it isnt made with underripe fruit.)
6. Leave this hamster-colored pulp in the fridge to chill.
7. Your only remaining job is to pour the bottle of also chilled Prosecco into a large pitcher, then pour in the white peach puree and stir together.

white peach puree, confectioners sugar

Taken from www.cookstr.com/recipes/bellini (may not work)