Recipe Method

1. Fill the larger bucket with 5 – 10 cm of water and freeze.
2. Place the smaller bucket inside and fill it with rocks or something heavy so it’s weighted down and cannot float when then the water is poured in.
3. Fill the circle with water and tuck the flowers and fruit in tight, so they don’t float to the top. You can also do this in two steps, filling half then freezing and then doing the second half. This will ensure that the flowers will be dispersed throughout the bucket when frozen.
4. Freeze the bucket overnight. To remove the ice bucket, remove the rocks from the center, then fill that container with warm water and let it sit. Pour it out and then run water around the outside of the bucket. It will eventually loosen and slide out.
5. For the Bellini: Puree the peach and sugar together. Place a spoonful into each glass.  Pour in the sparkling wine and serve immediately.