Stone fruit is just around the corner. So are the warmer months of late spring and summer. This is a supremely tasty beverage to enjoy with brunch or anytime actually.
Ingredients
1 Cup Buona Cucina 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 Package of Raspberries
Directions
Place peaches in a glass bowl and pour Ripe Peach white balsamic vinegar over the peaches and allow to soak for at least 2 hours or overnight.
Place a Tablespoon (or more to taste) of the peach balsamic mixture in the bottom of a champagne flute.
Pour Prosecco into the champagne flute and garnish with raspberries and fresh mint. (you can make a raspberry puree by soaking the raspberries in 2 Tablespoons of Buona Cucina Raspberry balsamic them strain to remove seeds.
This can be added to Bellini as well!)