Raspberries, blackberries or
, or a mixture
Peel peach, if you wish. Slice in half and discard stone. Slice each half into thin wedges. Divide slices between 8 champagne flutes. Pour juice into bottom of flutes, then top with sparkling wine or champagne. Thread a few berries onto each skewer. Place in each glass to use as swizzle sticks. Serve immediately.