Peach Bellinis

Wash and peel two ripe peaches.

Cut open each peach and remove the pit.

Roughly chop the peaches.

Put the peaches in a food processor outfitted with a metal blade.

Make 1T fresh squeezed lemon juice. Strain out the seeds.

Add the lemon juice and 1 t of sugar.

Process until the mixture is smooth.

Strain the peach mixture to remove any remaining solids.

Ladle 2 T of of the peach mixture into each flute.

Dip the rims of two champagne flutes into lemon juice and then superfine sugar.