Peel strips from the
. Place the peels in a bowl of
Granulated Sugar (1/3 cup)
. Toss the peels in the sugar and then lightly muddle. Set aside for at least 30 minutes up to overnight.
Juice lemons (you need ¾ cup of juice) and set aside. Combine the sugar with fresh lemon juice. Mix well until sugar is dissolved. Then remove the peels.
Chill the champagne flute by gently filling it with ice.
In a blender, blend
Fresh Thyme (2 sprigs)
Peach Purée (3 fl oz)
Remove the ice from the glass. Add 1 fl oz thyme-peach puree, .5 fl oz lemon syrup, and the
MARTINI Prosecco (3 fl oz)
. Stir with a bar spoon to mix.
Serve immediately, garnished with a sprig of
Fresh Thyme (to taste)