1.   As in Italy, the white peach puree used in the drink is imported frozen from France.

2.   Add the cornstarch, mixed with water, and lean on the button until you have a peach puree.

3.   Put the peach puree in the bottom of a champagne flute, pour in the prosecco and serve immediately without stirring.

4.   The peach puree was donated to Second Harvest, a national food-bank network.

5.   To make peach puree, blend chunks of unpeeled peaches in a processor, strain through a fine sieve and add a pinch of sugar if desired.