Bellini Cocktail | Fruity Classic with Prosecco

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

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

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