Recipe of the day
Peach Fizzby Ray McVinne | Cuisine issue #155
400g can peach slices in juice
750ml sparkling wine, chilled
small mint sprigs to serve
Puree the peaches and their juice in a blender until smooth then refrigerate until cold.
Put the puree in a chilled jug then add the grappa and wine. Mix well to combine then pour into small stemless glasses and garnish with mint.
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