This is a take-off on the Bellini, a peach-infused champagne drink made famous by Harry's Bar at the Hotel Cipriani in Venice, Italy. White nectarines are sweet and ambrosial, the perfect partner for a glass of bubbly. If you don't have peach liqueur, add a tablespoon or two of sugar in its place.
|3 large||ripe white nectarines (pitted and cut into chunks)|
|1/2 cup||peach liqueur|
|3 tablespoons||fresh lemon juice|
|1||(750 ml) bottle champagne or sparkling wine (such as prosecco)|
Place the nectarines, peach liqueur, and lemon juice in a blender and process until completely smooth. Strain through a fine mesh strainer and transfer the puree to a large glass pitcher. Refrigerate until completely chilled.
To serve, carefully add the champagne to the pitcher, stirring gently to blend. Alternately, pour 2 tablespoons of puree into individual champagne flutes and top with sparkling wine.