My recipe for the Bellini cuts out the crap and sticks to the simple method which works well. No schnappes, no liqueurs, no sugar, just peach and Prosecco. If you have access to a juicer, it’s great to juice the peach and collect the ‘nectar’ if not you need to use a blender…

Venician Bellini

Glass: Flute
Garnish: None

• 1 peach
• Fifteen Prosecco

Use only ripe peaches. Cut the peach in half from pole to pole and twist it apart. Take out the stone and skin the peach then put in the blender. Add approx 4 shots of prosecco and blend on setting D. The blender may require tilting. Once the mixture is smooth put 1½ shots into the glass and refrigerate the rest (keeps for one night). Top up the puree with more prosecco slowly. Stir with the bar spoon and serve with 1 inch of froth. Be sure to get a waitress to take immediately before the froth subsides.