ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sparkling Rosemary-Peach Cocktails

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 8 servings
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

Nutrition Information

  • calories 126
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 16.5 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 1 mg
  • calcium 3 mg

How to Make It

  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.