These peach and raspberry belinnis use raspberry sorbet and peach sorbet to create a wonderfully glamorous cocktail that's just perfect for parties.
- 4 peeled, stoned peaches
- Juice of 1 lemon
- 300g raspberries
- 4 tbsp. golden caster sugar
- Juice of 1/2 lemon
- Sparkling wine
Blend the peach flesh and lemon juice until smooth, then clean out the blender, then whiz the raspberries with the sugar and lemon juice. Push through a sieve until smooth.
Dollop the raspberry puree into the bottom of 4 champagne glasses, then dollop with peach puree. Pour on sparkling wine to serve - make sure it's super cold.