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Ingredients
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Peach purée
Assembly & garnish
Method
Peach purée
Prepare peaches
Bring a medium pot of water to a gentle boil. Score a small X on the bottom of each peach. Blanch peaches for 20–30 seconds until the skins start to loosen, then immediately transfer to an ice bath. Once cool, peel the skins off starting at the scored X, halve and pit the peaches, and roughly chop the flesh.
Purée
Place the chopped peach flesh, granulated sugar, and lemon juice in a blender or food processor. Pulse until smooth, about 20–30 seconds. Taste and add the optional cold water 1 tablespoon at a time if the purée is too thick to pour (stop when it reaches a syrupy, pourable consistency). Strain the purée through a fine-mesh sieve into a bowl using a spatula to press it through for an extra-silky texture (skip straining if you prefer a bit of pulp). Cover and chill in the refrigerator for at least 15 minutes (can be made up to 24 hours ahead).
Assembly & garnish
Chill glassware
Chill four champagne flutes in the refrigerator or freezer for about 10–15 minutes so the cocktail stays colder longer.
Assemble Bellinis
Pour about 2 tablespoons (30 ml) of chilled peach purée into each chilled flute. Slowly top each glass with about 90–95 ml of chilled Prosecco poured gently down the side of the glass to preserve bubbles. Use a spoon to pour if needed to control mixing. Taste and add a little more purée if you prefer a sweeter, fruitier drink (up to 3 tablespoons / 45 ml total per glass).
Garnish and serve
Garnish each Bellini with a thin peach slice on the rim and/or a small mint leaf floated on top. Serve immediately while cold and effervescent.