An adaptation of the legendary Bellini, from Harry’s Bar in Venice. To be authentic it is made with a white peach purée, sometimes with a little sugar syrup added, and mixed with prosecco, an Italian version of Champagne. If you have access to peach sorbet, or any other fruit sorbet for that matter, such as strawberry or raspberry, try in place of the purée. It won’t be the true Bellini, but it will be popular.