A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.
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
How to Make It
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.
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.
Not a quick throw-together drink but the result was worth the effort. Prepped the nectar in the morning using reduced-price white peaches. Made most drinks with California sparkling wine but also a few non-alcoholic using peach seltzer. Very pretty in the glass. Served before CL's walnut-rosemary oven-fried chicken.
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