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Ingredients
1 ripe cantaloupe
2-1/2 pounds frozen peaches, lightly sweetened
1/2 bottle Champagne
  Fresh mint

Instructions
Remove meat from the melon and puree in a blender with peaches. Chill this mixture well. At serving time, fill Champagne glasses 2/3 full with chilled fruit puree. Top with Champagne. Garnish with a sprig of fresh mint.

Yield: 12 to 16 servings

Credits
Recipe from: American Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard