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Nectarine and strawberry bellinis
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2 nectarines, peeled and halved
8 medium strawberries, hulled
750ml dry sparkling rosé or pink champagne, chilled
1. Roughly chop the nectarines. Purée the chopped nectarine flesh in a blender with the strawberries. Pass through a sieve to remove the strawberry pips, scraping the purée through with a spatula.
2. Divide the purée between 8 large champagne flutes – about 2 heaped tbsp each. Carefully top up with chilled, sparkling rosé or pink champagne.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
This recipe was first published in July 2018.