Frozen Bellini

Steps

1. Blend 220 g ripe peaches350 ml ripe peaches1½ cups ripe peaches330 g ripe peaches530 ml ripe peaches2¼ cups ripe peaches, 25 g raspberries45 ml raspberries3 tbsp raspberries40 g raspberries70 ml raspberries¼ cup + 1 tbsp raspberries, 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar, 1 tbsp fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice and 30 ml water2 tbsp water2 tbsp water45 ml water3 tbsp water3 tbsp water until completely smooth.
2. Press the purée through a sieve to catch the raspberry seeds. Let it stand for 5 minutes so the foam settles, then skim it off.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Pour 150 ml prosecco150 ml prosecco⅔ cup prosecco225 ml prosecco230 ml prosecco1 cup prosecco into a wide bowl and whisk for 2–3 minutes, until it stops fizzing, so it cannot foam over in the machine.
5. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 150 ml prosecco150 ml prosecco⅔ cup prosecco225 ml prosecco230 ml prosecco1 cup prosecco, then lock it into the machine and run Frozen Drink.

To serve: Serve in chilled coupe glasses with a thin peach slice on the rim.