For the wedding toast, dress up Champagne or sparkling cider by floating peach slices infused with sugar and lemon juice. The drinks look festive and taste delicious.
- Yield: Makes 24
Photography: Riley & Riley
Source: Martha Stewart Weddings, Summer 2004
- 1 peach, pitted and cut into 24 thin wedges
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- 3 bottles (750 ml each) Champagne, or sparkling apple cider or grape juice
Put peach wedges in a shallow 9-by-9-inch baking dish. Sprinkle with sugar, and drizzle with lemon juice; toss gently to coat. Refrigerate until peach wedges release their juice, about 1 hour.
Place a peach wedge in each glass, and fill with Champagne, cider, or juice.