Summary

Ingredients

• 220 g water
• 12 g stabilizer (Celluzoon)
• 500 g puree (peach)
• 8 cl peach liqueur
• 8 cl syrup (peach)
• 25 cl syrup (peach)
• 2 cl lemon juice
• 1 ¼ liter Prosecco
• 25 physalis

Print Recipe Pin Recipe

Instructions

1. Heat water to 80 ° C. Add Celluzoon and mix. Add peach puree, liqueur, lemon juice and 8 cl peach syrup and stir.
2. Pour into the Isi bottle and cool for 6 hours (4 ° C), gas with 2 cartridges.
3. Pour 1 cl peach syrup into a champagne glass, pour 0.05 l Prosecco on top. Lather the peach foam on top of the Prosecco.
4. Garnish with physalis. Serve with a straw.