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  Bellini
   Drinks
   Kate/CCA Breakfasts & Brunches
   4/27/2008
Ingredients:
2 medium sized white peaches
1 T sugar
1 tsp powdered ascorbic acid
2 tsp lemon juice
2 bottles (750 ml each) chilled Prosecco or Asti spumante
Instructions:
1. Peel, pit & coarsely chop peaches. Place in food processor or blender with sugar, ascorbic acid & lemon juice. Process or whirl until smooth.

2. Strain peach mixture into a small bowl; cover & refrigerate if made ahead.

3. Pour Prosecco into 6- to 8- ounce wine glasses, filling them about half full. To each glass add about 1 T peach mixture & stir carefully to blend. Add more Prosecco to almost fill glasses. Serve at once.

Serves 12.

This drink was created in harry's Bar in Venice & should be made with Prosecco, a sparkling wine from the Veneto region, to be authentic. Asti is more widely available.
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