Herb-Infused Bellini

2 ripe peaches, peeled and sliced into chunks
8 small basil leaves
Ice
Sparkling wine

  1. Place the peaches in a food processor and process until you have a smooth puree. Strain through a fine mesh strainer into another bowl.
  2. Pour 1/3 cup of the peach puree into a cocktail shaker. Add the basil and muddle. Top with ice and shake for 30 seconds.
  3. Strain into 2 Champagne flutes, dividing the peach basil mixture evenly between the glasses. Fill slowly with sparkling wine. Stir to combine the peach puree and the bubbly. Enjoy!

Depending on the size of your peaches, you should be able to make 4-6 drinks.

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