- 15 minutes
- 4-6 servings
- Place the wine in the refrigerator ahead of time to be sure it is chilled. Place flutes in the freezer for about 15 minutes ahead of serving time. Peel and pit the peaches. Cut them into 1-inch chunks. Place peaches in a blender or food processor until they are pureed.
- Stir in orange juice and lemon juice, then add sugar to taste (if you don’t have superfine sugar, you can put regular sugar into a coffee grinder until it is more refined. Sugar in this form dissolves more easily).
- Chill the mixture for 30 minutes. Pour into the flute, going about ¾ to the top. Add prosecco to fill the rest of the flute, cautiously, as it will foam. Stir gently, garnish and serve right away.