Whilst visiting the Amalfi Coast back in August, Issy and I spontaneously decided to go for a drink one evening at the Hotel Caruso in Ravello.
We had planned to go to the ballet later that night (because we like to think we’re a couple of cultured mofo’s!) so we figured since we were all dressed up we may as well pretend to be all fancy and sophisticated and indulge in a cheeky cocktail at a luxury piano bar.
That cocktail was the hotels ‘Bellini Royale’ – white peaches, lemon juice, mint and champagne. A classic, but with the fresh peaches it just took it to another level! And so pink!?!?
We settled on rosemary. Because rosemary.
To start I made a simple rosemary and lemon sugar syrup. I boiled some sugar and lemon juice till the sugar dissolved. I then took this off the heat and added a piece of lemon peel and 2 sprigs of rosemary and left these to steep as the syrup cooled. (This yielded about 75ml of syrup.)
- 50g caster sugar
- 50ml water
- 2 sprigs of rosemary
- a piece of lemon peel
- 1tbsp lemon juice
- 2 white peaches, peeled and destoned
- 1 bottle Prosecco, chilled (750ml)
- Add the sugar, water and lemon juice to a small saucepan and bring to the boil until the sugar dissolves.
- Remove from the heat and add the rosemary and lemon peel. Leave to steep and cool.
- Blitz up the peaches in a blender to a purée. Strain through a fine sieve or a muslin cloth.
- Divide the cooled syrup and peach purée between 8 champagne flutes.
- Top with Prosecco and stir to combine.