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
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  1. 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. 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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