Ripe, juicy peaches are blended with lemon juice and sugar, strained and topped off with chilled sparkling wine in this delightful cocktail recipe.
Our last contribution to our Ina Garten themed Supper Club dinner was this simple, delicious cocktail.
This cocktail is really simple and elegant. It takes a bit of time and patience to strain the solids from the peach purée, but it’s well worth your time.
I doubled this and bought 2 bottles of Prosecco and it was just enough to keep everyone content throughout our decadent dinner.
This would be perfect for a brunch gathering as well. And I’m sure it would work with frozen peaches in a pinch.
Speaking of Prosecco, LaMarca was kind enough to send a few bottles my way. I took the 2 mini ones with us on vacation last week. There’s something about sipping crisp, bubbly Prosecco while breathing in the beach air. Mmm… talk about paradise!
The Prosecco was great in the bellinis a few weeks ago, and absolutely delicious on its own as well. It’s by far the tastiest Prosecco I’ve had. It’s nice and bright with a citrusy, honey flavor. It’s light with lots of bubbles, and it went exceptionally well well with all of the seafood we enjoyed while we were in Ocean City, MD.
I also loved that the mini bottles look like they have the big champagne corks, but they’re actually twist-off style. I’ll admit that I’m a totally wimp with opening bottles of bubbly, so those were right up my alley!
*Note: I received complimentary LaMarca Prosecco, but was in no other way compensated. As always, all opinions are 100% my own.
Ripe, juicy peaches are blended with lemon juice and sugar, strained and topped off with chilled sparkling wine in this delightful cocktail recipe.
Ingredients
Instructions
- Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.
Notes
Recipe from Ina Garten via Food Network
