Blend the 2 cups frozen peach slices, 2 tbsp peach schnapps, 1 tbsp honey, and 1 tbsp fresh lemon juice on high for 45 seconds until completely smooth.

Swirl cold water in each champagne flute for a few seconds, then tip it out to chill the glass.

Spoon 3 tbsp of peach purée into each chilled flute, then slowly pour the chilled prosecco down the inside edge of the glass to about three-quarters full. Give each glass one slow stir to combine.

Slide a fresh peach slice onto the rim of each glass or drop in a mint sprig, and serve immediately.