Ingredients
1 peach, ripe, peeled and diced
8 raspberry, fresh
½ cup water
1 prosecco, bottle, chilled
Preparation
Combine diced peach, raspberries and water in a blender pitcher; blend until smooth.
Pour puree into a measuring pitcher through a fine sieve to remove seeds.
Use a rubber spatula to help the puree move through the sieve. (If possible, cover and chill for an hour or more before assembling cocktails.)
Pour 1½ ounces of fruit puree into a flute glass; top with a little Prosecco and gently stir.
Once foam has subsided top off with more Prosecco. Serve.
