- 4 white peaches (can use peach juice)
- 1 part sugar syrup
- 4 parts Martini Rossi Prosecco
Whip up your peach puree – just peel and blend the peaches, then strain it strain and refrigerate until cold. Mix 2 parts of peach puree with one part of sugar syrup. Add about 20ml of the peach puree mix to your Champagne flute, then gently pour Prosecco into the glass. You want to leave the peach puree undisturbed at the bottom of the glass at this stage. Just before serving, stir to mix the peach and Prosecco well.