For the simple syrup: Combine the sugar and 2 cups water in a saucepan over low heat until the sugar is dissolved. Turm off the heat, then add the basil and let cool. Refrigerate overnight, then strain.
For the bellini: Purée the white peaches in a blender. This bellini stays true to the original but we’re going to kick it up with some beautiful purple basil.
Pour 1 ounce white peach purée to each of 4 champagne flutes. Add 1/2 ounce simple syrup to each, then 2 dashes orange bitters and just a small splash of prosecco to each to mix everything up so it doesn’t explode when we add more. Stir this a bit, and when the bubbles die down, fill the glasses the rest of the way with the prosecco.
To finish it off, garnish with a slice of peach and a few of those beautiful purple basil leaves.
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