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Peach Melba Cocktail

Photo: Sang An
Yield Makes about 30 cocktails (serving size: 1 cocktail)


  • 2 pints fresh raspberries or 1 (10-ounce) bag frozen raspberries
  • 1/4 cup sugar
  • 1/3 cup water
  • About 3 tablespoons peach nectar
  • 1 tablespoon raspberry purée
  • 2 bottles Champagne, chilled
  • Garnish: fresh-raspberry skewers

Nutrition Information

  • calories 132

How to Make It

  1. Cook raspberries over medium heat with sugar and water 7–10 minutes or until completely broken down. Press through strainer, discarding seeds. Let cool. Pour about 3 tablespoons (1 quart total) peach nectar and 1 tablespoon raspberry purée into Champagne glasses; add chilled Champagne to fill each (2 bottles total). Garnish each with fresh-raspberry skewer.