- 1/2 lb frozen peaches
- 2 fl oz champagne
- 2 fl oz The Bu Peach Ginger Kombucha ice
- Allow frozen peaches to thaw. Once thawed, blend in a high-speed blender until you have a peach puree. Over the ice, pour prosecco and Aperol.
- Add 1/4 cup of peach puree to a champagne flute. Garnish with a slice of orange.
- Pour in 2 fl oz of champage and 2 fl oz of The Bu Peach Ginger Kombucha. Gently stir to combine.