Serves 2
For the Peach Purée:
½ Cup Water
¼ Cup Lemon Juice
½ to ¾ lb. Ripe Oregon White Peaches
2 tsp. Sugar
For the Drinks:
A Few Raspberries, if desired, for color
1 Bottle Prosecco Sparkling Wine
METHOD:
Put water and lemon juice in a bowl. Peel, pit, and slice the peaches. Immerse them in the acidulated water, so they don't discolor, and macerate for at least 10 minutes or up to 6 hours.
Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, purée the peaches with the sugar and reserved liquid. Use more sugar if peaches are tart. Bear in mind that this is not a sweet drink. If the peaches don't have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before puréeing. Transfer mixture to a jar or bottle and chill thoroughly
Pour cold peach purée into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.
