Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Tony Rosenfeld
Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 fat 0g; mono fat 0.1g; poly fat 0g; protein 0.2g; carbohydrates 16.5g; fiber 0.1g; cholesterol 0mg; iron 0.1mg; sodium 1mg; calcium 3mg.
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