BELLINI

Bellini

14 Ratings

Ingredients

1 1/2 pounds very ripe white peaches (about 6) 2 tablespoons (or more) fresh lemon juice

1 tablespoon (or more) sugar

1 750-ml bottle chilled Prosecco

Recipe Preparation

Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1" cuts on the bottom of each peach, forming an X. Add peaches to water and cook just until skin begins to peel back at each X, 30–40 seconds. Using a slotted spoon, transfer peaches to a large bowl of ice water; let cool. Peel peaches. (Alternatively, use a vegetable peeler with a serrated blade to peel peaches)

Halve peaches; discard pits. Chop fruit; transfer to a large bowl. Add 2 Tbsp. lemon juice and 1 Tbsp. sugar; toss to evenly coat. Press plastic wrap against peaches to prevent discoloration. Chill for 20 minutes.

Transfer peach mixture to a blender. Purée until smooth. Strain purée through a fine-mesh sieve into a large pitcher. Season to taste with more lemon juice or sugar (if adding more sugar, be sure to stir until it dissolves). Add Prosecco, then stir slowly to blend (stirring gently will prevent Prosecco from foaming up). Gently divide Bellini among Champagne glasses.