This sparkling aperitif is best made with fresh peach puree, but can be made with the bottled kind, too.
- Servings: 4
Source: Martha Stewart Living, August/September 1992
- 5 white peaches
- 3 tablespoons fresh lemon juice
- 2 cups sparkling wine, chilled
Peel and pit peaches, then puree in a blender or food processor. Chill.
Combine 1 cup of peach puree and the lemon juice. Divide among 4 champagne flutes. Add sparkling wine, stir, and serve.