2 ripe peaches, pitted and roughly chopped
1 tablespoon freshly squeezed lime juice
2 teaspoons simple syrup, commercially prepared or homemade (2 parts granulated sugar dissolved over high heat in 1 part water)
1 bottle chilled prosecco (Italian sparkling wine)
Raspberries or blackberries, for garnish (optional)

In a food processor or blender, puree the peaches, lime juice and simple syrup until smooth. Press mixture through a fine-mesh sieve and discard solids.

Add 2 tablespoons puree to Champagne flutes and top each glass with some of the prosecco. If using, drop 2 raspberries or 1 blackberry into each glass. Serve immediately.

Makes 6 to 8 servings.