• 2 large peaches , cut into chunks
• 1/2 cup sugar
• 2 teaspoons fresh lemon juice
• 1 bottle Champagne or sparkling wine

• 1 large peach , cut into 6 slices
• 6 sprigs mint

Combine peach chunks, sugar and lemon juice in a bowl. Allow to rest 30 minutes. Place mixture in a saucepan and bring to a boil, stirring until sugar has dissolved. Reduce heat to low; cover and cook 15 minutes. Remove from heat and allow to cool. Pour through a strainer, pressing solids to extract flavor and juices. Chill. Discard any solids.

Place about 1 tablespoon peach syrup in each flute and fill with Champagne. Garnish with a peach slice and mint sprig.