1 cup VSOP Peach Aged White Balsamic Vinegar
1 lb Peeled, Sliced Ripe Peaches, (or one 16-ounce bag frozen peaches, thawed)
1 bottle Chilled Prosecco, (or other sparkling white wine)
8 sprigs Mint, (or fresh raspberries for garnish)
1
Combine the peaches with the Peach Aged White Balsamic Vinegar in a blender and puree.
2
Add about 2 ounces of the Peach puree to a champagne flute and top off (slowly) with about 4 ounces of the chilled Prosecco. Garnish with the mint (or raspberry) & enjoy.
Ingredients
1 cup VSOP Peach Aged White Balsamic Vinegar
1 lb Peeled, Sliced Ripe Peaches, (or one 16-ounce bag frozen peaches, thawed)
1 bottle Chilled Prosecco, (or other sparkling white wine)
8 sprigs Mint, (or fresh raspberries for garnish)
Directions
1
Combine the peaches with the Peach Aged White Balsamic Vinegar in a blender and puree.
2
Add about 2 ounces of the Peach puree to a champagne flute and top off (slowly) with about 4 ounces of the chilled Prosecco. Garnish with the mint (or raspberry) & enjoy.