Combine chilled Prosecco DOC and white-peach purée in a two-to-one ratio in a chilled flute. Stir gently.
Make ahead Prepare the white-peach purée on the day you serve the Bellini. Keep it covered in the refrigerator until needed, then mix and serve the cocktail immediately.
Classic Bellini
Prep 10 min · Serves 1 · Difficulty Medium
Method
Prepare the peach purée: Peel and pit ripe white peaches, then blend until smooth. Chill.
Pour the chilled peach purée into a chilled champagne flute.
Slowly pour the Prosecco over the purée, tilting the glass slightly so the bubbles survive.
Stir once, very gently, with a bar spoon to combine without losing carbonation. Serve at once.
