Begin by making the peach purée. Remove the skins from the peaches and cut the flesh away from the pits. Roughly chop and add to a blender along with 2 tablespoons sugar and 1/4 cup water. Blend until puréed.
Add a couple of tablespoons of peach purée to a chilled coupe glass (or a champagne glass). Pour over a little Prosecco, stir, then top off with more Prosecco.
Serve immediately and enjoy!
Notes
Traditionally the peach purée for Bellini cocktails is made from white peaches. However, they are hard to come by! We used yellow peaches which work just as well.
The flesh of 4 peaches will yield enough purée for at least one bottle of Prosecco.
For a well-chilled drink, make sure to use a chilled bottle of Prosecco and pop the coupe glasses into the freezer while you make the purée.
It’s a good idea to add the Prosecco slowly, stir it with the purée and then top it up - otherwise the cocktail will bubble up over the top of the glass.
Prosecco is a standard choice for a Bellini, however, any dry sparkling wine will work perfectly - even champagne!