- 2 peaches (ripe, peeled and chopped)
- 1/3 cup Aperol
- 2 cups prosecco
- ice cubes (to serve, optional)
- Place the chopped peaches in a food processor or blender and blend to make a thick puree. Divide the puree between four chilled tall wine glasses or champagne flutes. Pour 1/8 cup of Aperol into each glass and top with Prosecco. Add a couple of ice cubes to each glass, if desired.