I don’t drink much wine. I like red wine, but after you’ve had red wine come out your nose (at a restaurant, no less), you tend to avoid it. And I don’t really care for most white wines. But I do like champagne and prosecco. Especially as part of a cocktail.

A bellini is basically just peaches and prosecco, and it was far easier to make than I would have imagined. Straining the blended peach puree was the only annoying part, and I’m sure that would have been better if I had a better strainer.

Note: Champagne only comes from the Champagne region of France. Prosecco is from Italy. You are supposed to use prosecco for a bellini, but I think any sparkling white wine would work. We like these small bottles because it is inadvisable for the two of us to drink an entire bottle of anything by ourselves in one sitting. Especially on a school night.

Peach bellinis (Adapted from Barefoot Contessa) Makes 3-4
2 small ripe peaches
1 teaspoon lemon juice
1 1/2 teaspoons sugar
Prosecco or other sparkling white wine

Chill prosecco.

Peel and chop the peaches. Place in a blender or food processor with lemon juice and sugar. Blend until smooth. Taste and add more lemon juice or sugar, if necessary.

Strain peach mixture into a small bowl. Place two tablespoons peach puree in each champagne glass, then fill glasses with cold prosecco and serve immediately*. Refrigerate any unused peach puree.

*The peach mixture wasn’t mixing well with the prosecco when I made mine, so I stirred it a bit with a butter knife.