Stone fruit is just around the corner. So are the warmer months of late spring and summer. This is a supremely tasty beverage to enjoy with brunch or anytime actually.
1 Cup Virgin & Aged Ripe Peach White Balsamic
1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted
1 bottle chilled Prosecco or other sparkling white wine
A spring of mint or fresh raspberries for garnish