Prep the peaches: If using fresh peaches, peel (optional), pit, and chop. For frozen peaches, let them thaw slightly so they blend smoothly.

Make the peach purée: Add peaches to a blender with 1–2 tablespoons of water and 1–2 teaspoons of lemon or lime juice. Blend until silky. Taste and add a small amount of simple syrup if needed.

Add a hint of vanilla (optional): A drop or two rounds out the flavor without making it taste like dessert. Blend briefly to combine.

Chill everything: Pop the purée and your sparkling beverage in the fridge for at least 20 minutes. Cold ingredients keep the bubbles lively.

Assemble: Spoon 2–3 tablespoons of peach purée into a chilled champagne flute or coupe. Slowly top with sparkling water or alcohol-free bubbly to avoid overflow.

Stir gently: Use a bar spoon or straw to give one slow stir so the purée lifts through the bubbles without flattening the drink.

Garnish and serve: Add a thin peach slice and a small mint sprig. Serve immediately while it’s crisp and sparkling.