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Ingredients
- 1 bottle Prosecco (750ml), Chilled
- 1/2 cups Passionfruit Juice, Chilled
- 1/2 cups Frozen Peaches
- 16 whole Raspberries
Method
- 1. Place the frozen peaches in a blender and puree until smooth. Strain the peach with a wire mesh strainer and use the back of a spoon to push the peach puree through.
- 2. Place a spoonful of the peach puree into each champagne glass, fill 1/4 of the way with passionfruit juice and top with Prosecco.
- 3. Finish each glass with 2 raspberries each.