| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup sugar
- One 1-pound bag frozen peaches
- Zest of 1 lemon
- Champagne or sparkling wine, for serving
Instructions
- Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge.
- Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it.
- To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 136 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
Test 123
Delicious and easy!
Take this recipe down! No way this is Ree’s recipe! A disaster from start to finish! DON’T DO IT!
Ree said 1/3 peach to 2/3 prosecco.
Yummy!
These were good although I would make some changes. I only added 1/2 the syrup mixture (because of the previous review) and water as needed. Zesting a whole lemon overpowers the peach taste. I’ll try 1/4 – 1/2 lemon zest next time.
Way too sweet.
What portion of peach mixture to champagne and do you stir before drinking?