• Preparation Time30 mins
  • Cooking Time5 mins
  • Serves12
  • DifficultyEasy
400g sugar
250ml water
1.5 kg frozen peaches, thawed
1 tsp orange zest
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Orange peel twists, for garnish
1) Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves into a syrup, about 5 minutes. Cool completely.

2) Puree the peaches and orange peel in a blender with 375ml of the sugar syrup until smooth. Strain through a fine-meshed strainer into a bowl. Transfer the puree into a pitcher or clear glass bowl.

3) For each serving, pour 2 to 4 tablespoons of the peach puree into a champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.

Do-Ahead Tip: The peach puree can be made one day ahead. Cover and refrigerate.

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