Every winter I create a signature cocktail to serve throughout the holidays. This year I’m making Pink Bellinis made with fresh peaches and raspberries. This cocktail is perfect for serving at a holiday brunch or as a welcome drink at a dinner party.
2/3 cup white or yellow peach puree
1/3 cup raspberry puree
1 bottle chilled Prosecco
Start by peeling the peaches and removing the pits. Puree in a blender until smooth. Next puree the raspberries. Strain both purees, combine in a bowl and chill. When you’re ready to serve simply spoon 2 teaspoons of puree into each glass and top with Prosecco.