Recipe

• 1 part peach purée

• 2 parts sparkling white wine

Pour the purée and wine into a Champagne flute, and stir it up.

I'm not exactly sure what peach purée is.  I had a couple of blended peaches left over from the previous night's American Rose, so I just sort of threw that in after an ill-fated attempt to strain it.  The result was a sort of fizzy smoothie, which was a bit weird to drink, but actually tasted pretty great! It's probably worth blending peaches on demand rather than doing a batch and keeping it in the fridge – look at how badly the colour of the purée changed in one night since the American Rose.  Actually, I wonder if tinned peaches would be better.