Bellini

Directions

1. 1
   Put water and lemon juice in a bowl.
2. 2
   Peel, pit, and slice the peaches.
3. 3
   Immerse them in the acidulated water, so they don't discolor, and macerate for at least 10 minutes or up to 6 hours.
4. 4
   Drain the peaches, reserving 2 to 3 tablespoons of the liquid.
5. 5
   In a food processor or blender, puree the peaches with the sugar and reserved liquid.
6. 6
   Use more sugar if peaches are tart.
7. 7
   Bear in mind that this is not a sweet drink.
8. 8
   If the peaches don't have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before pureeing.
9. 9
   Transfer mixture to a jar or bottle and chill thoroughly.
10. 10
    Pour cold peach puree into a pitcher.
11. 11
    Add one bottle of chilled Prosecco sparkling wine and stir gently.
12. 12
    Pour into glasses and drink at once.