Ingredients
1 pound frozen peaches, sliced and thawed
1 cup sugar
2 cups water
1 bottle champagne

Directions
In saucepan, over medium heat, combine the peaches, sugar, and water.
Bring the liquid to a boil. Reduce the heat to medium low and simmer for 5 minutes. Remove from
the heat and cool. In a blender, puree the mixture until smooth. Add a enough water to thin the
puree out into a peach juice. Pour into a shallow dish and freeze until firm. Remove the peach
mixture from the freezer and allow to sit out for 10 minutes. Using a large spoon, scrape the
mixture back and forth to form a slushy mixture. Fill each flute glass 2/3 of the way with
Champagne. Add the slushy peach mixture and serve.