Blend ½ –¾-lb. ripe white peaches, skin on, pitted and quartered, ¼ cup freshly squeezed lemon juice, 2 tsp. sugar, and ½ cup water in a blender on high speed until liquified. pour through fine-mesh strainer, pushing on solids. Discard solids; transfer purée to a pitcher and chill until cold, about 1 hour. Do ahead: Purée can be made 12 hours ahead; keep chilled.
Add one (750-ml) bottle prosecco or other dry sparkling wine, chilled, to purée; stir gently to combine. Immediately pour into chilled white wine glasses or Champagne flutes. Garnish each glass with one or two raspberries (if using), and serve. Editor’s note: This bellini recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite brunch cocktail recipes →
