1 (750-milliliter) bottle Cava or other sparkling wine
1/2 cup sugar
6 cups sliced peaches (about 2 pounds)
1/2 teaspoon minced lemon verbena leaves
How to Make It
Combine whole verbena leaves and sparkling wine in a large saucepan; bring to a boil over medium heat. Cook until reduced to 1 cup (about 15 minutes). Remove and discard the whole leaves. Add sugar, stirring until dissolved. Add sliced peaches; bring to a boil. Remove from heat. Cover and chill. Stir in minced verbena leaves just before serving.