In a blender or food processor, purée the peaches with the lemon juice until smooth, about 2 minutes. Using a fine mesh sieve strain the puree into a bowl. (*You should have about 1 1/2 cups purée)
In a cocktail shaker, muddle the thyme leaves with ice. Add the peach purée and shake well. Strain the chilled purée into and small pitcher.
Pour some of the peach purée into Champagne flutes, top with the Prosecco, garnish each glass with lemon thyme, lemon zest or a peach slice and serve right away.
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