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.
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.
Recipe courtesy of georgieeats.co.uk