Sparkling Rosemary-Peach Cocktails

Name: Sparkling Rosemary-Peach Cocktails
Yield: 8 servings
Ingredients: ¾ cup water; ½ 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 Rating
1 Review

A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.

By Tony Rosenfeld

Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:

8 servings

Nutrition Info

Ingredients

¾ cup water
½ 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

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

126 calories; fat 0.1g; mono fat 0.1g; protein 0.2g; carbohydrates 16.5g; fiber 0.1g; iron 0.1mg; sodium 1mg; calcium 3mg.

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carolfitz

05/23/2010

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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