Gary Regan and Mardee Haidin Regan
|Ingredients:||1 ripe white peach
2 to 3 ice cubes
5 to 6 drops fresh lemon juice
1 teaspoon superfine sugar
1 bottle chilled Prosecco
|Directions:||Cut peach into small cubes, discarding the pit, but not the skin. Combine with ice cubes, lemon juice and sugar and blend to a purée.
Divide the peach purée evenly among four to six Champagne flutes, and fill the glasses with the chilled Prosecco. Stir briefly. Makes 6 servings.