120g crushed meringue
4 cups (440g) frozen raspberries, defrosted
1 cup thick cream
Layer ingredients in glasses and serve immediately.
250ml peach nectar
1 tablespoon sugar
1 tablespoon lime juice
4 x 250ml sparkling wine
In a jug, combine peach nectar, sugar & lime juice, stirring until sugar is dissolved.
Store mixture in a bottle in the fridge for up to 3 days.
Serve bellini mix topped with sparkling wine.