Classic Bellini

Instructions

1. 1

   Chill your Prosecco and champagne flutes in the refrigerator for at least 30 minutes before serving. A cold glass keeps the bubbles lively longer.

2. 2

   Peel the White Peach: score a small X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Pit and roughly chop the flesh.

3. 3

   Add the chopped peach flesh and Lemon Juice to a Blender. Blend on high until completely smooth, about 30–45 seconds. Taste the purée — if the peaches are not very sweet, stir in 1 teaspoon of Simple Syrup.

4. 4

   For the silkiest texture, press the purée through a Sieve using the back of a Wooden Spoon, discarding any fibrous bits.

5. 5

   Spoon about 2 tablespoons (30 ml) of peach purée into the bottom of each chilled flute. You want roughly a 1:3 ratio of purée to Prosecco.

6. 6

   Slowly pour the chilled Prosecco over the purée, tilting the glass slightly as you pour to preserve the bubbles and prevent overflow. Fill each flute about three-quarters full.

7. 7

   Give each glass a very gentle stir with a long cocktail spoon — just one or two turns — to incorporate the purée without deflating the bubbles. Serve immediately.