from The Harry’s Bar Cookbook by Arrigo Ciprianiand Harry Cipriani (p16)
Very simple: 1 part white peach juice freshly squeezed (I used a food ricer and then blended the pulp), 3 parts prosecco.
Mix in a container before pouring into a glass as it foams.
Delicious!
Eastington@Paddington 
Leave a comment