- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Five Girls and a Baby
