Pit and chop the peaches and place in a blender. Add the lemon juice and blend until smooth. Pour the peach puree into a serving pitcher. If not using immediately, cover and refrigerate.
When ready to serve, divide the peach puree among 6 to 8 fluted glasses (about a third full), then fill each glass the rest of the way with Prosecco. Garnish with the mint leaves and serve immediately.
Copyright 2015 Cooking Channel, LLC. All rights reserved.