Bellini

• 1 ounce Boiron or homemade white peach puree (see below)
• 4 1/2 ounces chilled Zardetto Prosecco
• 1/2 ounce Massenez creme de peche or peach liqueur
• 4 fresh white peaches, skin on, cut in half and pitted
• 8 raspberries
• 4 tablespoons superfine sugar
• 2 ounces water
• 2 ounces freshly squeezed lemon juice
• (makes about 2 cups)

1. Pour the peach puree into a mixing glass.
2. While stirring, slowly add the Prosecco.
3. Drizzle in the peach liqueur to reduce the foam.
4. Pour into a chilled champagne flute.
5. Combine all ingredients in a blender.
6. Liquefy to consistency.
7. Keep refrigerated until use.
8. Will keep for 3 days.
9. Dominant Flavors: white peaches
10. Body: medium, velvety, vibrant texture
11. Dryness: medium
12. Complexity: low, fruit forward
13. Accentuating or Contrasting Flavors: peach cordial balances the acidity of the prosecco
14. Finish: short, sweet and fruity
15. Glass: champagne flute

boiron, creme de peche, fresh white peaches, raspberries, sugar, water, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/bellini-390850 (may not work)