Whether it’s a mimosa or a Prosecco with a twist, an effervescent cocktail is always a fashionable order in South Florida. This recipe for peach bellinis will keep things cool without getting watered down.
Here’s what you’ll need:
- Wine-infused peach puree
- Chilled Prosecco or Champagne
Using our newly marinated peach puree, fill an ice cube tray with half of the batch, reserving the other half in the jar and back in the refrigerator. Place the tray in the freezer and freeze over night.
24 hours later…
Armed with our newly frozen puree pops, add one per cocktail glass and 1 oz. of reserved puree per glass. Top with chilled Prosecco or Champagne. Stir gently and sip.