Directions

1. In a large saucepan over medium heat, make a simple syrup by combining the water and sugar. Stirring until the sugar dissolves. Cool completely.
2. Peel and slice peaches, place into a blender and puree with a half-cup of the simple syrup until completely smooth. If using frozen peaches, make sure they are thawed then puree with the same amount of simple syrup.
3. Strain the peach mixture through a fine-meshed strainer into a bowl, cover and place in the refrigerator.
4. Hull and halve strawberries, place into a clean blender and puree with one-third cup simple syrup until smooth. If using frozen strawberries, make sure they are thawed then puree with the same amount of simple syrup.
5. Strain the strawberry mixture through a fine-meshed strainer into a bowl, cover and place in the refrigerator.
6. Cut grapefruit into segments, place into a clean blender and puree with one-third cup simple syrup until smooth. If using a jar of grapefruit, make sure they are the no-sugar added variety then puree with the same amount of simple syrup.
7. Strain the grapefruit mixture through a fine-meshed strainer into a bowl, cover and place in the refrigerator.
8. For each Bellini, pour a quarter-cup of the preferred fruit puree into a fluted glass. Slowly pour Prosecco into the flute until full, taking care it does not bubble over. Gently stir the drink, garnish with the matching fruit and serve.
9. Purees can be made one day ahead. Cover and refrigerate.
10. To allow guests to make their own Bellini, pour the purees into decorative jars with a spout and place the fruit garnishes next to each fruit puree. Have the prosecco bottles on hand and glass flutes.