60g caster sugar
400g peaches, peeled, halved and stones removed
60ml elderflower cordial
1 lemon, juiced
2 extra peaches, scored, blanched and peeled, with stones removed
1 bottle prosecco sparkling wine
1 In a saucepan, combine the sugar and 60ml water, bring to boil and simmer for two minutes. Take off heat and cool.
2 In a liquidiser, puree the first amount of peaches with the sugar syrup, elderflower cordial and lemon juice. Pour into a shallow baking tray and place in freezer until half frozen.
3 Remove and break up the ice with a fork. Freeze for another three to four hours. Place remaining peaches in liquidiser and blend with a little prosecco to a purée. Pour a third purée into each frozen champagne flute, top with a spoonful of peach granite.
4 Pour over remaining prosecco and serve.
