- 60ml peach puree
- 15ml sugar syrup
- 5 drops saffron extract
- 120ml prosecco
Cocktails don’t need to be scary or complicated and this recipe is perfect for celebrating with friends. The peach puree, sugar syrup and saffron extract can be put in champagne glasses in advance and then just topped with prosecco as needed.
Peach puree or peach nectar will work, I often get a can of peaches and run the stick blender through it to create peach puree. It’s a cheat, but it works.
Place puree in the bottom of a champagne glass, add sugar syrup and saffron extract. Top with prosecco and give a gentle stir.
Tips: Keep your peach puree in the fridge so it doesn’t warm up your cocktail.
Sugar syrup is ratio 1:1 water and sugar