If youwant to add a little jazz to your glass, spread some raw sugar on a smallplate, rub the edges of the champagne flutes with the lime, then dip the rimsin the raw sugar to coat evenly. You can set aside the flutes while you makethe drinks or skip this step.
Putthe frozen peach slices, nectar, and Prosecco into the blender and blend until smooth.
Pourfrozen mixture into the champagne flutes and garnish as desired.
Add a splash of vodka, light rum, or cachaça to kick up the punch
Add some simple syrup to sweeten.
Add afresh strawberry, raspberry, or cherry garnish.
