Source: Mel Stewart
Makes 2 drinks, 25 mg Azuca CBD each
For the peach puree:
4 white peaches
2½ tsp Azuca CBD Simple Syrup
For the cocktail:
2 oz peach puree
10 oz chilled Prosecco
- Remove pits from peaches, cut into 1” chunks, and place in a small saucepan with Azuca CBD simple syrup. Cook on medium-low heat until peaches break down and the juices begin to bubble with a slightly syrupy texture.
- Remove from heat, blend with an immersion or standing blender, and strain. Chill the peach puree until cold.
- Pour 1 oz of peach puree each into two champagne flutes. Top both with 5 oz of Prosecco. Gently stir and garnish with a peach slice.