Pluot and Prosecco Fizz
- 1 pound Pluots (4 to 6 small), halved, pitted, coarsely chopped
- 2 lemons
- ½ cup water
- 1 750-ml bottle Prosecco or cava, chilled
- ½ cup sugar
1. Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD: Simple syrup can be made 1 week ahead. Cover and refrigerate. 2. Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight 1/4- t...