1 cup water

1 cup white sugar

A generous handful of fresh mint

Crushed ice

1/2 fresh lime, plus a wedge to garnish

1 fresh Peach

Chilled Victoria Prosecco

Make a simple mint syrup – put the water into a pan and bring to the boil. Add sugar to the boiling water and stir until dissolved. Take the pan off the heat, and add about 20 mint leaves. Allow to steep for at least an hour before straining into a glass container. Pour ½ cup of the syrup into carafe, add 25 mint leaves and muddle together in the carafe. Add a generous amount of crushed ice. Add thin slices of peach for decration. Squeeze in the juice of 5 lime and top with Victoria prosecco.