In a large saucepan over medium heat, combine the sugar and water and stir until the sugar is dissolved. Remove from the heat and let cool completely.
In a blender, combine 1/2 cup of cooled syrup, peaches & orange zest. Puree until smooth, then strain in to a medium bowl, cover and refrigerate.
Rinse the blender, use it to puree the strawberries and 1/3 cup of the syrup. Strain into another, bowl, cover & chill. Repeat this process with the blueberries & 1/3 cup of the syrup.
When ready to serve, transfer each of the purees into clear glass bowls or small pitchers.
For each serving, pour 2 to 4 tablespoons of puree into a Champagne flute. Slowly add enough sparkling wine to fill the glass. Gently stir to blend. Garnish with the whole berries.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 15|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 118.2mg||3 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 34g|
|Protein 0.5g||1 %|
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Calories per serving: 141
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