1 c The Olive Pit Peach White Balsamic Vinegar
1/4 c of sugar or honey
1 lb peeled & sliced ripe peaches OR 1 small bag frozen peaches, defrosted
1 bottle chilled Prosecco
Sprig of mint and fresh raspberries as garnish
Puree peaches, add sugar (or honey) and OP Peach White Balsamic Vinegar. Blend until smooth.
Fill 1/4 of glass with puree, top with Prosecco.
Add mint and raspberries for garnish.