- Place the flutes in the freezer.
- Chill the prosecco on ice for 30 minutes.
- Open the prosecco and let it stand at room temperature for 5 minutes.
- Pour 2 ounces of blood orange juice into each glass. Fill to within 1/2-inch of the top of the glass with prosecco and serve.
Blood Orange Bellini From Mario Batali Champagne flutes 1 (750 ml) bottle prosecco 1 quart blood orange juice, or 15 blood oranges, juiced
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