Peach Bellini

• 2 ripe peaches, peeled, halved, and pitted
• 1 Tbsp superfine sugar, or to taste
• 1 tsp

Coarsely chop the peaches. In a blender, process the peaches to a smooth purée. Taste and add sugar and/or lemon juice if needed; the purée should be sweet but not overly sweet.

Fill 4 Champagne flutes about one-third full with the peach purée. Slowly fill the flutes with the Champagne. Stir briefly and serve.