Apricot bellini


3 apricots, halved
small squeeze lemon juice
½ tbsp caster sugar
750ml bottle prosecco


1. Put the apricots, lemon juice and sugar in a blender and whizz until very smooth. Press the purée through a fine sieve into a small bowl. Divide the purée between 6 flutes and top up slowly with prosecco, stirring together, if needed . SF

This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes

Serves: 6

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This recipe was first published in Mon Aug 01 16:09:10 BST 2016.