As part of our Thankfully Nourished Christmas Banquet, let's start with a festive drink.

Ingredients for the syrup

• 350ml white wine
• 350ml water
• 1 ½ tsp monk fruit concentrate
• ½ vanilla bean (or ½ tsp pure vanilla extract)
• peel from ½ lemon
• 6 white peaches (halved with seed in)
• Prosecco or soda water

How to make the syrup

• Bring syrup to the boil and add halved peaches.
• Turn the heat down to just simmering.
• Cook for 20 minutes or until peaches are soft. Allow to cool in the syrup.
• Peel the skin and discard with the seed. Blend and pass through a sieve if necessary.
• This puree can be made 2-3 days in advance and stored in the fridge.

How to assemble the drink

• To make a Bellini fill one third of a champagne flute with peach syrup and top up with ice cold Prosecco
• For a non-alcoholic version replace white wine with strawberry & lemon syrup below and add soda water instead of Prosecco (the kids will love it!).
• Strawberry & lemon syrup: Mix in a blender 100g strawberries (thawed frozen is fine) with zest and juice of 1 lemon until very well combined. Strain and top up with water to make 150ml.

The adults version

The kids version

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PS

• You can see the whole Thankfully Nourished Christmas Banquet menu here
• You can buy Monk Fruit here
• Make Thankfully Nourished Ice Blocks
• Make Rose, Hibiscus and Orange Zest Soda