- 1 cup sugar
- One 1-pound bag frozen peaches
- Zest of 1 lemon
- Champagne or sparkling wine, for serving
Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge.
To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.
Recipe courtesy Ree Drummond