Ingredients
¾ cup water
½ cup sugar
2 fresh Freeman Herbs Organic rosemary sprigs
2 peaches, peeled and diced
1 bottle of ginger ale or sparkling wine, chilled
Directions
In a small saucepan, combine the water, sugar, and rosemary sprigs. Bring the mixture to a boil.
Remove the saucepan from the heat and allow the mixture to cool to room temperature.
Strain the rosemary syrup using a sieve over a bowl, discarding the solids.
Cover the strained syrup and chill it for at least 1 hour.
Place the chilled rosemary syrup and diced peaches in a blender. Blend until smooth.
Strain the peach mixture through a sieve into a bowl. Cover and chill for at least 4 hours.
Spoon about 2 tablespoons of the rosemary and peach syrup into each of 8 Champagne flutes.
Top each serving with approximately 1/3 cup of ginger ale or sparkling wine.
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