Instructions

1. 1

   Add the thawed peach slices and sugar to a blender. Pulse a few times, then blend on high for 30–60 seconds until completely smooth with no visible chunks.

2. 2

   Add about 2 tablespoons of peach purée to each champagne flute or coupe glass.

3. 3

   Tilt the glass slightly and pour chilled Prosecco down the side, filling the glass about three-quarters full.

4. 4

   Use a cocktail stirrer or the handle of a spoon to fold the purée into the Prosecco with one or two slow strokes.

5. 5

   Drop a thin peach slice on the rim or into the glass. Serve right away.

Used in this recipe: Countertop Blender (Amazon, affiliate links)