Directions:
- Place a nine diameter metal cake pan in the freezer.
- Bring a large saucepan of water to boil on high heat.
- Add the peaches to boiling water and cook just til their skins loosen, about 30 seconds.
- Transer peaches to some ice water and wait until cool.
- Peel, pit and coarsely chop the peaches.
- In a food processor, combine peaches, sugar, and lemon juice until pureed and pour into cake pan.
- Freeze about two hours.
- Stir and freeze one hour more.
- Scoop equal amount slush into 6 champgane flutes.
- Top with raspberry liquor and prosecco.
- Garnish with fresh raspberries or peach wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.08 Kcal (411 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.24mg | 0% | |
| Potassium | 287.98mg | 6% | |
| Total Carbs | 25.18g | 8% | |
| Sugars | 21.88g | 88% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 60.28 Kcal (252 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.14mg | 0% | |
| Potassium | 176.99mg | 6% | |
| Total Carbs | 15.48g | 8% | |
| Sugars | 13.45g | 88% | |
| Dietary Fiber | 1.84g | 12% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 7.1mg | 19% | |
| Calcium | 5.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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