Serve this Peach Ginger Bellini with Mother’s Day Brunch
2 T. sliced fresh ginger
1 c. sugar
1 c. water
10 oz. semi frozen sliced peaches and 1/2 c. ginger syrup
1 bottle sparkling wine or Prosecco
Bring the water and sugar to a boil, stirring until sugar is dissolved. Add ginger and steep for 15 minutes off the heat. Strain out the ginger pieces and discard. In blender, add peaches and syrup, blend until smooth. To serve, fill cocktail shaker with ice, fill halfway with peach ginger puree and top with bubbles. Shake until it’s combined and pour into glasses. Store remaining puree in the refrigerator.