A twist on a classic – great for brunch!


  • 1 Cup Peach White Balsamic Vinegar
  • 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
  • 1 bottle chilled Prosecco or other sparkling white wine
  • A spring of mint or fresh raspberries for garnish


  1. Place half of the peaches and half of the balsamic vinegar in the blender.
  2. Blend until smooth.
  3. Add remaining peaches and balsamic vinegar and blend until it is a smooth nectar.
  4. Pour nectar into a pitcher.
  5. Add Prosecco.
  6. Serve in glasses with garnish.

Serves 4-6