Put water and lemon juice in a bowl. Peel, pit, and slice the peaches. Immerse them in the acidulated water, so they don't discolor, and macerate for at least 10 minutes or up to 6 hours. Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, purée the peaches with the sugar and reserved liquid. Use more sugar if peaches are tart. Bear in mind that this is not a sweet drink. If the peaches don't have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before puréeing. Transfer mixture to a jar or bottle and chill thoroughly.
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