FROZEN PEACH BELLINIS
I am making these on repeat this summer! You can easily make this recipe into a mocktail too – just remove the icing sugar and switch the prosecco/champagne for lemonade.
- 4 large ripe peaches
- 3-4 tbsp icing sugar
- 750 ml bottle prosecco or champagne
- to garnish: sprigs of thyme
To prepare your peaches for freezing, peel, remove the pits and chop into slices. Place them into a tupperware container and freeze overnight, or until solid.
Once you are ready to make your cocktails, combine the frozen peaches and icing sugar in a blender and blitz just a little, to break them up. Add the prosecco/champagne and blitz again, until smooth and slushy like. Taste and add a little more sweetness, if you wish.
Pour the frozen bellinis into champagne flutes and garnish with a sprig of thyme.
Want more fruity cocktail recipes? Try this Rhubarb Sour.