Description
A light, photogenic, and easy-to-make sparkling peach cocktail that balances sweet peach nectar with dry Prosecco and fresh lemon juice. Perfect for summer gatherings and Labor Day barbecues.
Ingredients
Scale
- 3 cups (720ml) Peach Nectar or smooth Peach Puree
- 2 tablespoons (30ml) Fresh Lemon Juice
- 2 tablespoons (30ml) Simple Syrup (optional, to taste)
- 1 bottle (750ml) Dry Prosecco (Brut or Extra Brut)
- Ice (large cubes or block preferred)
- Fresh Peach Slices (for garnish)
- Mint Leaves (for garnish)
- Edible Flowers (optional, for garnish)
Instructions
- In a large pitcher or punch bowl, combine the peach nectar (or puree), fresh lemon juice, and simple syrup (if using).
- Whisk or stir vigorously until fully combined. Taste and adjust sweetness or tartness as needed.
- Place the peach mixture in the refrigerator for at least 10 minutes to chill, or up to 2 hours if making ahead.
- Just before serving, open the bottle of chilled Prosecco.
- Pour the Prosecco slowly down the side of the bowl into the chilled peach mixture to minimize foaming.
- Stir gently with a long spoon to combine, being careful not to over-stir and lose the carbonation.
- Add a large bowl of ice to the punch.
- Garnish with thin peach slices, mint sprigs, and edible flowers if desired.
- Serve immediately in champagne flutes, coupe glasses, or highball glasses.
Notes
Chill the Prosecco thoroughly before serving to preserve bubbles. Do not add ice until ready to serve to prevent dilution. The peach base can be made up to 2 hours ahead and stored in the fridge. If using fresh peaches, blend and strain to remove pulp for a smoother texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktails
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 120
- Sugar: 10
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 0.5
Keywords: Labor Day cocktail, peach bellini, sparkling punch, summer drinks, easy hosting, prosecco recipe, non-alcoholic option