Bellini | The fruity cocktail classic from Venice

Place the diced peach together with the raspberries and 120 ml of still water into a blender and process everything into a smooth purée.

Then pass the fruit purée through a fine sieve to remove any residue and achieve a particularly fine texture.

Distribute the finished purée evenly among six champagne flutes and carefully top with the well-chilled Prosecco. Stir briefly and serve immediately.