Peach Melba Cocktail

peach-melba-cocktail Photo: Sang An


  • 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


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.

  • Yield: Makes about 30 cocktails (serving size: 1 cocktail)

Nutritional Information

Calories per serving: 132

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