Total Time
Prep 15 mins
Cook 20 mins

Recipe courtesy Emeril Lagasse, 2000 ****************************************************** Italians use prosecco instead of champagne


  1. In saucepan, over medium heat, combine the peaches, sugar, and water. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 5 minutes.
  2. Remove from the heat and cool.
  3. In a blender, puree the mixture until smooth. Add a enough water to thin the puree out into a peach juice.
  4. Pour into a shallow dish and freeze until firm. Remove the peach mixture from the freezer and allow to sit out for 10 minutes.
  5. Using a large spoon, scrape the mixture back and forth to form a slushy mixture.
  6. Fill each flute glass 2/3 of the way with Champagne. Add the slushy peach mixture and serve.