• 2 cups (300g) fresh peaches, peeled and diced
• ½ cup (120 ml) water
• 1 teaspoon (5 ml) lemon juice, freshly squeezed
• pinch of sugar
• 4 ounces (120 ml) Champagne or Prosecco
  

GARNISH

• peach slices, fresh
  

Combine peaches, water, lemon juice, and sugar in blender until smooth.

Pour ½ cup (120 ml) of puree into a Champagne flute; add Champagne.

Garnish with a slice of peach.‍

Note:  in a pinch use frozen peaches mixed with mango nectar, blended together in the processor, in place of the fresh fruit.