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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


  1. Peel and pit peaches, then puree in a blender or food processor. Chill.

  2. Combine 1 cup of peach puree and the lemon juice. Divide among 4 champagne flutes. Add sparkling wine, stir, and serve.

Cook's Notes

For a nonalcoholic Peach Fizz, substitute club soda for the sparkling wine.

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