Step 1: Peel and pit the peaches. If the skins are difficult to remove, blanch them in boiling water for 30 seconds and then shock them in ice water.
Step 2: Place the peach flesh into a blender or food processor. Add the lemon juice and simple syrup if using. Blend until the mixture is a completely smooth puree.
Step 3: Pour the peach puree through a fine-mesh sieve into a bowl to remove any fibers or lumps, ensuring a silky consistency for your Peach bellini recipe.
Step 4: Cover the puree and refrigerate for at least 30 minutes until it is very cold. Chilling the puree is essential for maintaining the bubbles in the wine.
Step 5: When ready to serve, pour 2 ounces of the cold peach puree into each champagne flute.
Step 6: Slowly pour 4 ounces of chilled Prosecco into each glass. The mixture will fizz, so pour gradually. Gently stir once with a long spoon to incorporate.
Step 7: Garnish with a fresh peach slice and serve immediately while the Peach bellini recipe is cold and sparkling.