Ingredients:

  • 1 lb ripe white peaches, pitted and sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp superfine sugar
  • 2 tbsp cold water
  • 1 bottle (750ml) chilled Prosecco
  • Fresh peach slices for garnish

Instructions:

  1. Place the sliced peaches, lemon juice, and superfine sugar into a high-speed blender. Pulse until completely smooth, adding 2 tablespoons of cold water if needed to assist the blending process.
  2. Press the peach mixture through a fine-mesh sieve into a clean bowl to remove fibrous skins and pulp, ensuring a silky-smooth texture. Chill the purée in the refrigerator for at least 30 minutes.
  3. Add 2 tablespoons (30ml) of the chilled peach purée to the bottom of each pre-chilled champagne flute.
  4. Slowly pour the chilled Prosecco into each glass until it is halfway full. Wait for the initial foam to subside before continuing.
  5. Top off the glasses with the remaining Prosecco and use a long bar spoon to gently lift the purée with one slow stir to incorporate the ingredients.
  6. Garnish with a thin slice of fresh peach and serve immediately.