- 2 cups diced peaches, fresh or frozen
- 2 cups crushed ice
- 2 teaspoons superfine sugar
- 1/4 cup loosely packed basil leaves, preferably opal basil, roughly chopped
- 1 (750 milliliter) bottle sparkling white wine or sparkling apple cider
- Place peaches, ice, sugar (use less or none if using cider), and basil leaves in blender; puree until smooth. Pour pureed peaches into chilled glasses until half full. Add sparkling wine. Serve garnished with basil sprig and slice of peach.