Italian Peak-Harvest Peach and Basil Bellini Spritz with Sparkling Wine

Peel the peaches by scoring an X in the base and dropping them into boiling water for 30 seconds, then straight into ice water. The skins slip off with your fingers.

Serves 6

Ingredients

• 5 very ripe white or yellow peaches, peeled and pitted
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey, or to taste
• 12 fresh basil leaves, plus small sprigs for garnish
• 1 bottle (750 ml) dry Prosecco, well chilled
• 2 ounces peach liqueur, optional
• Pinch of fine sea salt
• Ice, for shaking
• 6 thin peach slices, for garnish

Instructions

1. Peel the peaches by scoring an X in the base and dropping them into boiling water for 30 seconds, then straight into ice water. The skins slip off with your fingers.
2. Blend the peach flesh with the lemon juice, honey and salt until completely smooth, then press the puree through a fine sieve. Chill thoroughly, at least 2 hours.
3. Bruise the basil leaves gently between your palms and drop them into the chilled puree. Let them steep 20 minutes, then fish them out.
4. Steeping longer than that turns the basil grassy and bitter, so set a timer rather than trusting your memory.
5. Chill six flutes or wine glasses in the freezer for 10 minutes before serving.
6. Spoon 2 generous tablespoons of the peach puree into each glass, along with a splash of peach liqueur if using.
7. Top slowly with chilled Prosecco, pouring down the side of the glass so the bubbles survive, and stir once with a bar spoon to combine.
8. Garnish each glass with a thin peach slice and a small sprig of basil.
9. Serve immediately, and keep the remaining puree and bottle on ice for refills.
10. The Bellini was invented at Harry's Bar in Venice sometime in the late 1930s, named for the blushing pink robes in a Giovanni Bellini painting, and its whole point was seasonality — white peaches were available for only a few weeks, and outside that window the drink simply came off the menu. Adding basil is a modern liberty, but it is a Venetian-market kind of liberty, and the herb's peppery edge keeps very ripe August peaches from tasting cloying.

Nutrition (estimated, per serving)

• Calories: 165 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 15g
• Sodium: 15mg