Pit <quantity>5<unit>kg</unit></quantity> of peaches

Add the peaches to a blender and add <quantity>400<unit>g</unit></quantity> of caster sugar

Add <quantity>2<unit>L</unit></quantity> of water and blend it

Mix <quantity>5<unit>g</unit></quantity> of champagne yeast and <quantity>50<unit>ml</unit></quantity> of lukewarm water and stir

Add the peaches and the yeast to a container. Let ferment for 5d in a dark room with consistent temperature between <temperature>18<unit>°C</unit></temperature> & <temperature>24<unit>°C</unit></temperature> until they are slightly bubbly and sour smelling

Add <quantity>500<unit>ml</unit></quantity> of water to a pot over medium heat

Add <quantity>50<unit>g</unit></quantity> of white miso. Whisk to dissolve. Bring liquid to a boil

Strain the mixture to a container through cheesecloth

Pour through a coffee filter. Be careful not to disturb the liquid as it strains

Combine <quantity>250<unit>g</unit></quantity> of the liquid and <quantity>250<unit>g</unit></quantity> of sugar. Stir to dissolve

Store in a container with a lid. The miso syrup is ready

Strain the peaches, making sure there are no black moulds on it

Transfer the liquid to a jar. The peach wine is ready

Add <quantity>45<unit>ml</unit></quantity> of the peach wine to a cocktail shaker

Add <quantity>2.5<unit>ml</unit></quantity> of the miso syrup

Fill the cocktail shaker with ice cubes and stir to combine. Pour the liquid into a champagne tulip glass while straining the ice

Add <quantity>60<unit>ml</unit></quantity> of prosecco and stir to combine

The best damn bellini is ready! Enjoy!