Ingredients

2 cups sugar
1 cup water
1 (16-ounce) bag frozen peaches, thawed
1 teaspoon grated orange peel
1 (16-ounce) bag frozen strawberries, thawed
1 (16-ounce) bag frozen blueberries or blackberries, thawed
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Fresh strawberries, raspberries, and blueberries, for garnish
Orange peel twists, for garnish

Directions

Stir the sugar and water in a
large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool
completely.

Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until
smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a
clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain
through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the
blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain
through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids.
Pour each of the purees into clear glass bowls or small pitchers.

For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne
flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish
with the whole berries, as desired, and serve.

Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and
refrigerate.