You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Gary Regan, The Joy of Mixology (Clarkson Potter, 2003)
The National Culinary Review, July/August 2013


3½ oz. prosecco
2 oz. white peach puree (recipe follows)

Peach Puree
1 white peach
½ t. fresh lemon juice


Method: Add peach puree to champagne flute. Slowly fill glass with chilled prosecco, stirring constantly to incorporate ingredients.

Peach Puree
Method: In blender, puree peach flesh and skin with 2-3 ice cubes and lemon juice


Beverage, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals