60g caster sugar
400g peaches, peeled, halved and stones removed
60ml elderflower cordial
1 lemon, juiced
2 extra peaches, scored, blanched and peeled, with stones removed
1 bottle prosecco sparkling wine
1 In a saucepan, combine the sugar and 60ml water, bring to boil and simmer for two minutes. Take off heat and cool.
Peach elderflower bellini. Photo / Ian Jones
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