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.
Sparkling Rosemary-Peach Cocktails
Photo: Gentl & Hyers; Styling: Kendra Smoot
A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.
Yield: 8 servings
More From Cooking Light
Amount per serving
- Calories: 126
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 16.5g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 3mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Sparkling Rosemary-Peach Cocktails Recipe at a Glance
More Recipes for Beverages