This classic cocktail number is all you need for a touch of sparkle and refreshment this hot Glasgow summer.
This fizzy cocktail was first invented in Venice in the 1930s and was named after the Venetian artist Giovanni Bellini. The combination of peaches and bubbles makes the Bellini almost acceptable as a breakfast tipple.
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2 ripe peaches
1 bottle of chilled Prosecco or sparkling rose wine
2 chilled champagne flute glasses
1 Peel the ripened peaches and remove the stones
2 For flare, thinly slice two peaches and keep aside for garnishing
3 Place the peaches in a blender and puree until smooth
4 Spoon the puree into the chilled Champagne glasses
5 Pour in the Prosecco, stirring whilst pouring, garnish your glass and enjoy