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Apricot bellini
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Serves: 6
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
This recipe was first published in Mon Aug 01 16:09:10 BST 2016.
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