Serves 6

Preparation time: 45 minutes

Chilling time: 30 minutes


• 1 1⁄2 pounds very ripe white peaches

• 2 tablespoons fresh lemon juice (may require a bit extra)

• 1 tablespoon sugar (may require a bit extra)

• 1 bottle chilled Prosecco or Cava


• 8 quart stock pot

• Saran wrap

• Large pitcher


  1. Bring pot to a boil

  2. Cut a 1 inch “X” on the bottom of each peach - use the tip of paring knife

  3. Add peaches to the water and cook until skin begins to peel back - approximately 30-45 seconds

  4. Spoon peaches to large bowl of ice water and let cool

  5. Peel peaches, halve and discard pits

  6. Further cut the peaches and transfer to a large bowl and add lemon juice and sugar – toss to evenly coat

  7. Press Saran wrap against peach to prevent discoloration and chill for 30 minutes

  8. Puree in a blender until smooth; strain the puree through a fine mesh sieve into a large pitcher

  9. Taste to see if additional lemon juice or sugar are needed

  10. Add Prosecco to the pitcher and stir slowly to blend and then serve