5. Southern Peach Bellinis
These are so simple to whip up, but what makes them extra special is the addition of lemon and even more importantly, South Carolina peaches (those not local can substitute peaches native to their region..but alas…they might not be as good).
When peaches are in season in your area, buy a bunch of them and freeze those that you don’t eat. Then you can make a frozen peach Bellini.
Carolina Peach Bellinis
1 bottle Prosecco
2 ripe (VERY important) local peaches
1 tsp sugar
1 tsp fresh lemon juice
Peach slice for garnish
1. Peel the peaches, and use a food processor to really liquefy them. Some people like it a little chunkier, but not me. Stir in sugar and lemon juice.
2. Put 2 tablespoons of the peach mixture into the bottom of a champagne glass and fill with Prosecco. Garnish with a slice of peach.
Recipe: Katie Alice Cox Walker
Next: Fig Heaven