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Sparkling Rosemary Peach

Updated: Aug 2


  • ¾ cup water

  • ½ cup sugar

  • 2 Freeman Herbs rosemary sprigs

  • 2 peaches, peeled and diced

  • 1 bottle of ginger ale or sparkling wine, chilled

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 blend until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons of rosemary/peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup of ginger ale.

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