Ingredients
4 ripe peaches, pitted and sliced
1/4 cup sugar
2 teaspoons fresh lemon juice
4 bottles (750 mL each) Prosecco or Champagne
1/4 cup elderflower liqueur, preferably St-Germain
Preparation
Puree peaches, sugar, and lemon juice in a blender until smooth. Pass mixture through a fine sieve into a metal bowl. Freeze until firm, at least 6 hours.
Scrape granita with a fork until fluffy. Freeze until ready to use.
Fill 20 Champagne flutes halfway with Prosecco (you’ll have some left over). Add 1 tablespoon liqueur to each. Top each glass with 1 tablespoon granita. Serve immediately.
