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White nectarine and elderflower bellinis
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3 white nectarines, peeled and chopped
4 tbsp elderflower cordial
75cl bottle prosecco, dry sparkling wine or champagne, chilled
1. Purée the chopped nectarine flesh in a blender with the elderflower cordial. Divide between champagne flutes and top up with chilled prosecco, dry sparkling wine or champagne, stirring to combine, if needed.
This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue
This recipe was first published in July 2017.