For 12 servings
- 2 teaspons of Peach Flowers Tea
- A 750ml bottle either of Champagne or Dry white wine
- Fresh mint leaves and peach bits
Prepare the Peach Flowers Tea in a cold steeping, leaving it infuse for 4 hours in 750ml of room temperature water.
Filter and let it cool in the fridge for about 2-3 hours.
Serve it filling the champagne flute half with Peach Flowers Tea and the rest with Champagne, fresh mint leaves and peach bits.
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