- Skins of 10 peaches after canning or making ice cream, etc.
- 3 Cups water
- 1 cup sugar
- Bottle of Prosecco
Place peels in a pot with sugar and water. Heat to medium and cook for 15 minutes. Allow to cool, then strain into a container. Place into fridge to cool overnight.
In a tall glass or champagne flute, pour 1/3 of the glass full with the peach syrup, and then add the prosecco to fill the glass.
Calories: 129kcal | Carbohydrates: 33g | Sodium: 6mg | Sugar: 33g | Calcium: 4mg