Makes 4 Bellinis
INGREDIENTS
½ of a ripe persimmon
1 T chopped fresh tarragon
¼ c of sugar
PREPARATION
Make a Sunday brunch a little bit more spectacular with these herbed up bellinis that go magnificently with eggs Florentine. In a blender, blend half of a ripe persimmon, 1 T chopped fresh tarragon, and ¼ c of sugar. Blend until smooth and mixed well. For each glass of champagne stir in 1 tsp persimmon tarragon mix and mix well.