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Ingredients
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Bellini Base
Assembly
Method
Bellini Base
Make peach purée
If using fresh peaches, peel, pit and chop 1 medium ripe peach (about 1/2 cup chopped). Blend until smooth in a blender or food processor. If using store-bought peach nectar, skip blending and measure the indicated amount.
Taste the infused purée. Add up to 1 teaspoon granulated sugar if peaches are underripe or not sweet enough, and add 1/2 teaspoon fresh lemon juice to brighten the flavor. Stir until sugar dissolves. Chill the mixture for at least 10–15 minutes if not already cold.
Assembly
Chill a flute or coupe glass. Pour 1/4 cup (about 2 fl oz) of the Aperol-infused peach purée into the bottom of the glass.
Hold the prosecco at a slight angle and slowly pour 1 cup (about 8 fl oz) of chilled prosecco into the glass over the back of a spoon or gently down the side to preserve bubbles and mix gently with the purée. Aim for a final ratio of roughly 1 part purée to 3–4 parts prosecco depending on sweetness preference.
Give a very gentle stir (one or two turns) with a bar spoon to integrate the purée and prosecco without flattening the bubbles.
Garnish with a thin peach slice or a small twist of peach peel on the rim. Serve immediately while cold and effervescent.