Proper Bellini

I'm so happy to have found this Bellini, from Tortuga in Santa Margherita. Dare I say better than Harry's Bar? Thanks to Ali and Michelle for the discovery. If fresh and ripe white peaches are not on hand, best to wait until they are. Below is for one serving.

best quality white peach
about a tblsp of lemon juice, to taste
about a tblsp of white sugar, to taste
a good prosecco

1. in blender, mix the peach, lemon and sugar and let set a few hours
2. put a few ice cubes in a cocktail shaker, then add about equal quantity of prosecco to the amount of peach puree on hand (the recipe doubles, triples etc)
3. add the peach puree to the prosecco in the shaker and stir with a long spoon
4. poor into some glasses (preferably without stems) as you hold ice back with a bigger spoon--this allow for the foam to enter the glass as well