Jasmine Peach Bellini
Makes 2 servings
Ingredients:
3 ounces Prosecco
1 1⁄2 ounces peach puree (or half a ripe peach, blanched, peeled,
and cut into chunks)
1 1⁄2 ounces jasmine tea syrup
1 ounce fresh lemon juice
2 lemon twists, for garnish
Method:
Combine the Prosecco, peach puree, tea syrup, and lemon juice in a blender with 5 or 6 ice cubes. Blend until smooth.
Pour into two champagne flutes and garnish each with a lemon twist.
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