INGREDIENTS

• 4 ripe Hayward Kiwis
• 1 T. fresh Sorrento Lemon juice
• 2 tsp honey
• 1 bottle Prosecco
• 7 basil sprigs

PREPARATION

1. Peel and thinly slice one of the Gold Soreli kiwis and set aside. In a high powered blender, combine the other 3 kiwis, honey, lemon juice, and 1 basil sprig and blend until very smooth. Then, strain through a fine mesh sieve and chill.
2. Add 2 fluid ounces of kiwi puree to 6 chilled champagne flutes, and top them with 4 fluid ounces of Prosecco. Garnish with basil sprigs.
3. Enjoy with Tarocco Orange Carpaccio or charcuterie.