This crisp and refreshing cocktail was invented in Harry's Bar in Venice, Italy, (Hemingway's hangout) in the 1940s and named after an Italian artist. For a nonalcoholic version, substitute seltzer water for the sparkling wine.
- 2 cups peeled, sliced fresh or frozen peaches
- 1/2 cup sugar
- 1 Tbs. plus 1 tsp. lemon juice
- 1 750-ml. bottle Prosecco (or any sparkling wine)
Place peaches, sugar and lemon juice in blender, and purée until smooth. Pour 3 Tbs. peach purée in champagne flute, and top with 1/2 cup sparkling wine. Repeat with remaining purée and sparkling wine, and serve.
- Serving Size: Serves 6
- Calories: 161
- Carbohydrate Content: 19 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 6 mg
- Sugar Content: 17 g