Peach Bellini

I love love LOVE champagne! I drink it, cook with it, and even use champagne inspired bath products. I usually cook or make mixed drinks with California sparkling wine, Italian Prosecco or Spanish Cava and save the fancy French Champagne for drinking unadorned.

Peach Bellini

recipe courtesy of Giada De Laurentiis

1 cup sugar
½ cup water
1 (16-ounce) bag frozen peaches, thawed
1 to 2 (750-ml) bottles Prosecco or other sparkling wine, chilled
Fresh strawberries, raspberries, and/or peaches, for garnish
Orange peel twists, for garnish

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Puree the peaches in a blender with ½ cup of the sugar syrup until smooth. Strain through a fine-meshed strainer into a bowl. Cover and refrigerate.

For each serving, pour 2 to 4 tablespoons of the peach puree into a champagne flute. Slowly pour enough Prosecco or other sparkling wine into the flute to fill. Gently stir to blend. Garnish as desired, and serve.

Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover separately and refrigerate.