Courtesy Gary Regan and Mardee Haidin Regan
- 1 ripe white peach
- 2 to 3 ice cubes
- 5 to 6 drops fresh lemon juice
- 1 teaspoon superfine sugar
- 1 bottle chilled Prosecco
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.