The South African Cook Book by Diane Kersey - HTML preview

Champagne Cocktail

1 medium-size ripe peach

1 teaspoon extra-fine sugar

½ cup plus 2 tablespoons champagne

Double cream, (optional)

Method: Peel the peach, cut in half, and remove the pit. Place the peach halves with the sugar in a blender and blend at high speed for 2 seconds.

Add the champagne and blend at high speed 5 seconds. Pour into a chilled champagne glass and serve at once. Serves 4

Note: You can top up each glass with cream prior to serving.