2vineyard peachesor whatever peaches are available
a small handful of raspberries
juice from half a lemon
2-3tablespoonsof sugar syrup
Remove the peach stones and, if you have time, peel your peaches.
Place the peaches, raspberries and lemon juice in a blender and mix until it forms a puree. Add the sugar syrup bit by bit, tasting as you go, until you reach your preferred level of sweetness.
If you have time: strain the puree and set aside.
Pour (about 20ml of) the puree into two champagne flutes and fill with sparkling wine.
Peeling the skin and straining the puree will make the Raspbellinis smoother, but they won't affect the taste. If you've chosen peaches that have thicker skin, this step may be a necessity. Straining will also help remove the raspberry seeds and stop them from getting stuck between your teeth.Serve them in full Italian style - with green olives and some potato crisps - just like they do in Venice.I prefer crystal champagne flutes to get that 'ching' when you charge your glasses. Normal glass, and even stemless, are perfectly acceptable of course!