Recipes

Source: Mel Stewart

Makes 2 drinks, 25 mg Azuca CBD each  

Ingredients 

For the peach puree:  

4 white peaches 

2½ tsp Azuca CBD Simple Syrup 

For the cocktail: 

2 oz peach puree 

10 oz chilled Prosecco

Process

1. 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.   
2. Remove from heat, blend with an immersion or standing blender, and strain. Chill the peach puree until cold. 
3. 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.