Put the kiwi, lime juice and sugar syrup in a blender (reserve the peel to make six lime twists to garnish). Whizz to make a smooth purée, add a little more sugar if needed and whizz again. Push through a fine-meshed sieve to remove the seeds.
Divide the kiwi purée between six Champagne flutes. Top with prosecco and stir. Garnish each with a slice of lime and a twist of peel. Serve immediately.
To make this a Bellini-martini, add a dash of vodka and shake with ice in a cocktail shaker. Serve in a frosted martini glass with a slice of lime.
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