Sparkling Peach Prosecco Recipe

This month I am enjoying cleansing my skin with the new Peach Prosecco soap as well as using the new skin-hydrating Peach Prosecco cream that is made with lots of jojoba oil and has a sparkling peach scent. It absorbs quickly and feels wonderful and non-greasy. Additionally, I love the hint of shimmer the cream leaves on my skin. It is the perfect fall scent, both elegant and festive.

Of course, these new Peach Prosecco products inspired me to create a peach prosecco drink. This drink is so delicious! The peach really shines through in this sparkling cocktail and pairs well with Prosecco. It is also a pretty drink that makes the perfect September cocktail. Since you know by now that I love make-ahead recipes and recipes for guests then this recipe won’t disappoint.

Since fall is harvest time and fruit are plentiful this recipe is a great way to use some fresh peaches. Fresh peach slices are combined with prosecco and organic cane sugar to make a delicious syrup that is company worthy. This syrup also keeps for a while because of the sugar and alcohol content. Additionally, this recipe has prosecco-soaked peach slices which are frozen and used as garnishes for drinks as needed. This drink is easy to whip up. There is a soaking period to marinate the peaches, but there is no work there- just waiting. So, grab some fresh peaches, a good bottle of Prosecco (sustainable; see note on Prosecco below) and keep reading.

Peach Prosecco

2 fresh, organic peaches

1 cup of Prosecco (or more)

1 1/2 cups of organic cane sugar (white sugar is also fine)

Rinse peaches and cut both into slices. Put peach slices in bowl. Add 1 cup of Prosecco and 1 1/2 cups of organic cane sugar to peaches and stir to combine. Let peaches sit for a few hours and marinate, stirring every so often to make sure sugar completely dissolves. Drain syrup from peaches and set aside in a separate container. Place marinated peaches on a wax paper lined baking sheet and freeze. Store frozen peach slices in bag and use as needed.

To make, add desired amount of peach syrup to champagne flute glass and then add Prosecco. I usually use about 2 tbsp. of syrup. Top with a couple of frozen peach slices. Store peach syrup in fridge and use as needed.

Variation:

Substitute regular or pink champagne for an awesome variation!

Note on Prosecco:

An Italian business acquaintance and friend filled us in recently on the stress excessive Prosecco production is causing to the land in northern Italy where they live. Do northern Italy a favor and look for Prosecco brands that are made in sustainable ways.