Today was one of those picture-perfect summer days, sunny, dry, hot but not scorching… It almost made me not hate the season as a whole, but the absence of hockey on television quickly reminded us why summer sucks. However, I will grudgingly give summer that it’s got peaches, and even though squirrels ate the entire first-ever crop from our very own peach tree (seriously, there were at least 15 fruits on that tree, and we didn’t even think to take a picture of it. Oh well. It gives us something to look forward to in next year’s off-season…), we still have the local orchard. So, going by a recipe in one of the bartending recipe books I got for my birthday, I made bellinis after a lovely picnic lunch in Princeton. The recipe called for a heap of peach puree topped with prosecco, and specified that the puree should be made with peaches (flesh and skin), ice cubes and lemon juice. I had no lemons, so I substituted limoncello (they’re interchangeable, right?), and ended up with an extravagantly unsightly mess. After much spilling, fizzing over and vigorous stirring, something resembling a cocktail was produced. And you know what? It’s pretty damn good. The peaches were surprisingly bitter, so next time if they’re equally not-tasty I might splash some simple syrup into the puree, and while the skins certain enhance the flowery flavor of the drink, they leave a bit, visually and texturally, to be desired, so I might peel the peaches next time too. But that’s kind of the key here: there will be a next time. Yum!