Sparkling Rosemary-Peach Cocktails |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini. Ingredients:
3/4 cup water |
1/2 cup sugar |
1 (3-inch) rosemary sprig |
2 ripe peeled peaches, cut into 1-inch pieces |
1 (750-milliliter) bottle champagne or sparkling wine, chilled |
Directions:
1. Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
2. Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
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