7 steps, about 10 minutes start to finish.
Make the Peach Puree: Pit and roughly chop the white peaches (no need to peel). Place in a blender with the ice cubes, lemon juice, and sugar (or simple syrup).
Blend until completely smooth. Taste and adjust sweetness. Strain through a fine-mesh sieve for an ultra-smooth puree if desired.
Chill the puree if not using immediately.
Pour 2 ounces of peach puree into each Champagne flute.
Slowly pour 4 ounces of chilled Prosecco over the puree, pouring against the side of the glass to preserve the bubbles.
Stir gently once or twice to combine. Garnish with a fresh peach slice on the rim.
Serve immediately.
“For a pitcher, combine 1 bottle of Prosecco with 1 cup peach puree and serve over ice. Use only ripe, sweet peaches for the best flavor.”
