Peach elderflower bellini
- In a saucepan, combine the sugar and 60ml water, bring to boil and simmer for two minutes. Take off heat and cool.
- In a liquidiser, puree the first amount of peaches with the sugar syrup, elderflower cordial and lemon juice. Pour into a shallow baking tray and place in freezer until half frozen.
- Remove and break up the ice with a fork. Freeze for another three to four hours. Place remaining peaches in liquidiser and blend with a little prosecco to a purée. Pour a third purée into each frozen champagne flute, top with a spoonful of peach granite.
- Pour over remaining prosecco and serve.