Peach & Rosemary Sparkler

More than a mimosa, better than a bellini.

Peach & Rosemary Sparkler 

Print This Recipe Total time Yield 8Published


  • 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.