Ingredients:

  • 4 large white peaches (approx. 500g), ripe and pitted
  • 1 tbsp fresh lemon juice
  • 1 tsp superfine sugar
  • 1 tbsp water
  • 750 ml Prosecco Superiore, chilled
  • 6 fresh peach slices
  • 6 fresh raspberries

Instructions:

  1. Peel and pit the white peaches, then cut into small chunks. Place the peaches, lemon juice, and sugar into a high-speed blender. Process until completely smooth. Add one raspberry if a traditional pink tint is desired.
  2. Press the purée through a fine-mesh sieve into a glass bowl to remove fibrous bits. Cover and refrigerate for at least 30 minutes until thoroughly chilled.
  3. Place 2 tablespoons of the chilled peach purée into the bottom of each cold champagne flute.
  4. Slowly pour the Prosecco into the glass at an angle. Use a long bar spoon to gently lift the purée from the bottom to integrate without dissipating the carbonation.
  5. Garnish the rim of each glass with a fresh peach slice and serve immediately.