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

Tony Rosenfeld
Recipe by Cooking Light June 2010


Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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