1 peach, peeled and diced
8 fresh raspberries
1/2 c. water
1 bottle Prosecco, chilled
In a blender, puree peach, raspberries and water. Press mixture through a fine mesh sieve to remove raspberry seeds. Cover and chill for at least 1 hour before serving.
To serve, pour 2 ounces of puree into a champagne flute. Top with Prosecco, and stir gently. (adapted from Pinch and Swirl)
Note: to reduce foam, open your Prosecco 15 minutes before serving. Feel free to garnish with a fresh slice of peach!
3 oz. tequila
2 oz. Cointreau
2 oz. fresh lime juice
1 c. sliced peaches
1 T simple syrup
1 c. ice
Blend ingredients until combined to your desired consistency; a little less time will result in a slushier margarita while longer will make the consistency thinner and more sippable.
If desired, run a slice of lime along the edge of your glass, then dip in salt. Garnish each glass with a slice of lime or peach. (adapted from A Couple Cooks)
Note: For a fun twist, stir a few chopped basil leaves into the mixture before serving, then garnish each glass with a fresh basil leaf. This will offer a fresh, bright, summery taste your guests will adore!
1 bottle Sauvignon Blanc
1/4 c. peach schnapps
1/4 c. peach nectar
1/4 c. sugar
sliced peaches
mixed berries
seltzer
In a large pitcher, combine wine, peach schnapps, peach nectar and sugar. Stir to combine. Let sit in the fridge at least 2 hours before serving.
Add sliced peaches and desired mixed berries to the pitcher just before serving.
To serve, fill a glass with ice, fill glass to 2/3 full with sangria, then top with seltzer. (adapted from The Novice Chef)
Note: Flavored seltzer will obviously add a little more flavor to the mix.
We won’t tell anyone if you want to use peach-flavored hard seltzer to add the bubbles to your glass! ;)
