Frozen Bellini

Peach purée and Prosecco blended with ice — the Venice brunch classic in slushy form.

Served in a Champagne Flute glass · Garnish: Peach slice · Difficulty: easy

Ingredients

• 4 oz Prosecco
• 2 oz White Peach Purée
• 0.25 oz Simple Syrup
• 1.5 cups Ice

Instructions

1. Blend peach purée and syrup with ice until slushy.
2. Spoon into a chilled flute.
3. Top with Prosecco.
4. Stir once gently and garnish with peach slice.

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