This basil bellini is an aperitif that will sing a song of summertime in your mouth. It’s fruity and bubbly with just a hint of basil. And if you happen to be hosting dinner guests who do not imbibe, you can substitute club soda for the prosecco  for a non-alcoholic drink that is just as refreshing. This drink was inspired by a recipe by Deborah Madison in Vegetarian Cooking for Everyone, which is not an SCDiet or gluten-free cookbook, but has some beautiful vegetarian dishes, some of which can be adapted to meet dietary needs.
Basil Bellinis
Serves 4-6 1 quart 100% white grape juice 1 small orange, thinly sliced About 20 leaves of fresh basil 1 bottle Italian prosecco
Place the basil leaves and orange slices in the bottom of a quart-size jar. Fill to the top with white grape juice. Refrigerate 6-24 hours to allow the flavors to meld. When it is time to prepare the drinks, fill a white wine glass about a third full with juice, add one of the orange slices, and top with prosecco. For a sweeter drink, add more juice; for a drier and bubblier drink, add more prosecco.