Bellini

• 1/2 cup water
• 1/4 cup lemon juice
• 1/2 to 3/4 lb. ripe white peaches
• 2 tsp. sugar
• 2 raspberries, if desired, for color.
• 1 bottle Prosecco sparkling wine, preferably Nino Franco

1. Put water and lemon juice in a bowl.
2. Peel, pit, and slice the peaches.
3. Immerse them in the acidulated water, so they don't discolor, and macerate for at least 10 minutes or up to 6 hours.
4. Drain the peaches, reserving 2 to 3 tablespoons of the liquid.
5. In a food processor or blender, puree the peaches with the sugar and reserved liquid.
6. Use more sugar if peaches are tart.
7. Bear in mind that this is not a sweet drink.
8. If the peaches don't have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before pureeing.
9. Transfer mixture to a jar or bottle and chill thoroughly.
10. Pour cold peach puree into a pitcher.
11. Add one bottle of chilled Prosecco sparkling wine and stir gently.
12. Pour into glasses and drink at once.

water, lemon juice, ripe white peaches, sugar, raspberries, sparkling wine

Taken from www.foodgeeks.com/recipes/1070 (may not work)