Fresh Peach Bellinis
Copyright, 2004, Ina Garten, All Rights Reserved

Traditionally served in a Champagne flute.

2 ripe peaches, seeded and diced
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 bottle chilled prosecco sparkling wine

Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. [I have also seen recipes that do not strain the solids.]

Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

6 - 8 drinks