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!?!?
Naturally, being us, we spent the rest of our time at the bar talking about what other interesting flavours we could pair with a white peach Bellini. #foodieproblems
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.)
I then puréed the peaches. In a blender. Nothing fancy.
To get rid of the skins I strained this through a muslin cloth. (This yielded about 200ml of peach purée.)
To serve, I divided the rosemary syrup and peach purée between 8 champagne flutes, then topped with chilled Prosecco.
- 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.