More than a mimosa, better than a bellini.
- ½ cup water
- ½ cup sugar
- 2 (3‑inch) rosemary sprig, plus more as garnish
- 2 very ripe peaches, peeled, pitted and roughly chopped
- 1 (750-milliliter) bottle prosecco or other sparkling wine
Combine water, sugar, and both (3‑inch) rosemary sprigs in a small saucepan. Bring to a boil. Remove from heat, then cool to room temperature. Strain rosemary simple syrup into a bowl. Discard rosemary. Cover and chill at least 1 hour.
Place rosemary simple syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve into a medium pitcher. Refrigerate until chilled at least 2 hours. Spoon about 2 tablespoons peach mixture into each of 8sparkling wine glasses. Top each serving with about ⅓ cup Prosecco. Garnish with additional rosemary.