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Ingredients
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Peach Purée
Assembly
Method
Peach Purée
Prepare peaches
If peaches have fuzz, quickly blanch: bring a small pot of water to a rolling boil, score a shallow X on bottom of peaches, drop in boiling water for 20–30 seconds, then transfer to an ice bath. Peel skins off starting at the X. If peaches are already smooth and ripe, you can skip blanching and simply peel if desired.
Pit and roughly chop the peeled peaches. Place the chopped peaches in a blender or food processor.
Add the granulated sugar and fresh lemon juice to the blender with peaches. Purée on high until completely smooth, about 30–45 seconds. If the purée is very thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, and blend until you reach the texture of very thick syrup (so it will mix easily with sparkling wine).
Taste the purée and adjust sweetness or acidity: add a little more sugar if peaches are underripe, or a few drops more lemon juice if it tastes flat. Strain the purée through a fine-mesh sieve into a bowl if you prefer an extra-smooth texture (this step removes any fibrous bits).
Cover and refrigerate the purée until thoroughly chilled, at least 30 minutes. Purée can be made up to 24 hours ahead; stir before using.
Assembly
Chill flutes: place Champagne or flute glasses in the refrigerator for 10–15 minutes before serving, or fill briefly with ice water and empty just before pouring.
Measure about 1 to 2 teaspoons of the peach purée per serving as a starting point. For a standard Bellini ratio, use roughly 1 part purée to 3–4 parts Prosecco. For a 120–150 ml glass, 8 teaspoons (about 40 ml) purée to 100–110 ml Prosecco works well. (The recipe’s ingredient list uses 8 tsp purée as a reference amount per bottle of Prosecco.)
Spoon 1–2 teaspoons (or 8 teaspoons if preparing multiple servings from the batch measurement) of chilled peach purée into the bottom of each chilled flute.
Hold the glass at a slight angle and slowly pour chilled Prosecco down the side into the flute. Pour gently to preserve bubbles and avoid foaming over. Fill to about 3/4 full, allowing room for the purée to mix.
Gently stir once with a long spoon or give the glass a gentle swirl to incorporate the purée with the Prosecco. Do not vigorously stir; maintain bubbles.
Garnish each glass with a thin peach slice or a raspberry on the rim, if desired, and serve immediately.