With a twist on the Bellini, homemade peach syrup gets a kick from Champagne.
Servings: Makes about 6 servings
- 2 large peaches , cut into chunks
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 1 bottle Champagne or sparkling wine
- 1 large peach , cut into 6 slices
- 6 sprigs mint
Combine peach chunks, sugar and lemon juice in a bowl. Allow to rest 30 minutes. Place mixture in a saucepan and bring to a boil, stirring until sugar has dissolved. Reduce heat to low; cover and cook 15 minutes. Remove from heat and allow to cool. Pour through a strainer, pressing solids to extract flavor and juices. Chill. Discard any solids.
Place about 1 tablespoon peach syrup in each flute and fill with Champagne. Garnish with a peach slice and mint sprig.