Recipe courtesy of Ree Drummond
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Total:
40 min
(includes chilling time)
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Special equipment: Blender with pitcher

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.

Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it.

To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.

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