Annie Bell’s white peach bellinis recipe

A sliver of peach and a strawberry on a cocktail stick makes for an elegant swizzle stick to dress this up.

peach bellinis
Ellis Parrinder


3 white peaches, quartered and stoned
20g caster sugar
1 bottle rosé prosecco, chilled

  1. Gently cook the peaches and sugar in a small, covered saucepan for 5-10 minutes until soft, then press through a fine-mesh sieve, leave to cool, then chill.
  2. Spoon 2 tbsp purée into each cocktail glass and fill with pink fizz.

Follow Annie on Instagram @anniebellcook.

Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.