By Justine Drake

Serves 4

Ingredients:

2 peach-flavoured tea bags

1 cup (250 ml) boiling water

¾ cup (183 ml) white sugar

4-8 basil leaves

1-2 peaches, thinly sliced

1 bottle (750 ml) Prosecco (Sparkling wine or Cap Classique are good alternatives)

Method:

Pop the tea bags into water and infuse to make a strong tea.

Place the tea and sugar in a pot and boil to reduce by half and create a simple peach syrup. Allow to cool.

Place 1 Tbsp (15 ml) of the peach syrup at the bottom of each champagne flute.

Add 2 peach slices and 1 basil leaf and top with ice cold Prosecco.