¾ cup water
½ cup sugar
1 (3”) rosemary sprig
2 ripe peeled peaches, cut into 1-inch pieces
1 (750ml) bottle of Champagne or sparkling wine, chilled
1. Combine first 3 ingredients in a small saucepan; bring to 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.
3. Yield: 8 servings.
Sparkling Rosemary-Peach Cocktails Blog
I just wanted to add something different today. So, with the help from Erica, I picked this one. Since I love Champagne, I thought this drink sounded so refreshing and inviting. This cocktail has a woodsy-rosemary flavor that one would have to like to enjoy.
This is certainly an easy recipe to make. It does take time in the fact that all the ingredients have to be chilled. We used a Prosecco. I’m not sure this was the best sparkling wine for this recipe. I think I would use good Champagne next time. I bought by accident, white peaches that I won’t use the next time. White peaches have a floral taste that competes with the rosemary. So all in all, I liked this recipe, but I need to make changes when I make it again (which I will do).
So remember, if this recipe sounds good to you, use yellow peaches and good Champagne. Let me know how you like it.
Also, simple syrup will stay in your refrigerator for weeks at a time it you want to make this in advance.
This recipe came from Cooking Light Magazine, June 2010. This is on page145.
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