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Ingredients:

Serves 4

1 cup sugar
1 cup water
3 white peaches, peeled and sliced
1 tsp. Gray salt
juice of 1/2 lemon
1 tsp. fresh thyme
3 strawberries, sliced
20 ounces chilled Prosecco

Directions:

1. Make the simple syrup by combining the sugar and water in a saucepan.
   
2. Cook over low heat until sugar is dissolved, about 3 minutes. Let cool.
   
3. In a blender place the peaches, gray salt, simple syrup, lemon juice, thyme and strawberries.
   
4. Pulse until it becomes a smooth puree.
   
5. Pour 1 ounce of peach puree into each chilled champagne flute then add Prosecco.

Chef's note: The peach puree can either be made from ripe, fresh white peaches that have been peeled, or a quality brand of frozen white peach slices. Top peach puree with soda water and serve to children. Never use canned peaches when making Bellinis.