Valdo Frozen-Nectarine Bellini

Ingredients:

• 6 nectarines + extra slices for garnish
• ⅖ cup (100ml) boiling water
• ⅖ cup (100ml) honey
• Handful ice
• 1 bottle (750ml) chilled Valdo Prosecco Extra Dry 
• Fresh mint, thyme and/or cherries, for garnish

Method:

1. Slice nectarines into wedges, discarding stones. 
2. Place in an airtight container in a single layer and freeze overnight.
3. Combine water and honey, stirring until honey dissolves. Chill.
4. For serving, blitz frozen nectarines, cooled honey syrup, ice and 2 cups (500ml) Prosecco in a blender until smooth. 
5. Divide mixture into 6 flutes (bubbly glasses). 
6. Garnish with extra slices of nectarine, mint, thyme and cherries if using. 
7. Top up with remaining Prosecco when serving drinks.