- 750 Milliliters prosecco
- 5 white peaches
- 1 Tablespoon simple syrup
Blend peaches and simple syrup in a food processor until you have a smooth purée.
Strain the purée through a fine mesh sieve, and chill for at least 2 hours.
Divide the peach purée into Champagne flutes and top with chilled prosecco.