4 ounces (½ cup) champagne or Prosecco (6 servings in bottle)
For the garnish: peach slice (optional)
Instructions
Make the peach puree: If using fresh peaches, peel them according to How to Peel Peaches. Then slice them in half and and use your fingers to pull out the pits. Puree the peaches in a food processor or blender until a smooth puree forms. Taste and if your peaches aren’t perfectly ripe and sweet, add a little sugar, honey or maple syrup, then blend again. Refrigerate for up to 1 week, or freeze for longer storage.
To make a bellini: Add the peach puree to a champagne flute or glass. Add a splash of champagne or Prosecco and stir gently to combine. Then add the remaining champagne or Prosecco. Garnish with a peach slice.