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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe is adapted from that of Walter Bolzonella, barman of the Hotel Cipriani in Venice. Ingredients:
1/2 cup water |
1/4 cup lemon juice |
1/2 to 3/4 pound ripe white peaches |
2 teaspoons sugar |
a few raspberries, if desired, for color. |
1 bottle prosecco sparkling wine, preferably nino franco |
Directions:
1. Pour cold peach purée into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.
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