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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Peach Puree
Peel and pit the fresh white peaches. Cut them into chunks and place them in a blender. Add the granulated sugar and blend until smooth. If the puree is too thick, you can add a little water to reach your desired consistency.
- 2
Mix the Bellini
In a chilled flute glass, add about 2-3 tablespoons of the peach puree at the bottom. Slowly pour the Caposaldo Prosecco over the puree, allowing it to mix gently. Stir lightly if needed.
- 3
Serve
Garnish with a slice of fresh peach on the rim of the glass if desired. Serve immediately and enjoy!
