2 bottles of prosecco or tonic water
½ of Thyme
½ Lemon, juiced
700g Goulburn valley Peaches blitzed in food processor or blender
Blend Goulburn Valley Peaches and lemon juice in food processor or blender until smooth.
Place 3 tablespoons of peach puree into each champagne glass. Leftover peach puree can be stored in the fridge for up to 5 days.
Add 2 to 3 sprigs of thyme and top with prosecco, or for a mocktail tonic water.