Peach Melba Prosecco

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings
An easy, fresh peach Prosecco cocktail, with frozen raspberries and fresh mint.
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Peach Puree:

  • 6 peaches peeled, pitted and diced
  • 1/4-1/3 cup simple syrup (see below)

Simply Syrup:

  • 1 cup white sugar
  • 1 cup water

To serve:

  • Frozen whole raspberries
  • Fresh mint sprigs
  • Ruffino Prosecco well chilled


  • Prepare the simple syrup by combining the sugar and water in a medium saucepan. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil. Boil 1 minutes, then remove from heat to cool. (You won't use all of it here, but you can refrigerate and use extra for other cold drinks like iced tea or coffee).
  • Make the peach puree by adding diced peaches and 1/4 cup cooled simple syrup to a blender (or food processor). Blend until smooth. Taste and add additional simply syrup if needed. Puree should be pleasantly sweet. Refrigerate until well chilled.
  • To make the drink, add a bit of the chilled peach puree to the bottom of a glass (about 1/4-1/3). Top up with Prosecco. Give a stir, add 3 frozen raspberries and add a fresh mint sprig. Enjoy!

Nutrition Information:

Calories: 168kcal | Carbohydrates: 43g | Protein: 1g | Sodium: 7mg | Potassium: 220mg | Fiber: 1g | Sugar: 42g | Vitamin A: 365IU | Vitamin C: 7.4mg | Calcium: 8mg | Iron: 0.7mg