Nothing says Spring and Hot Girl Summer than Originally, this recipe calls for grilling your peaches to bring out even more of their natural sweetness. But I don’t have a grill so I find roasting them in the oven to work amazing, or, if they are very ripe and juicy, leave them just as they are. To make this drink into a mocktail, swap the Prosecco for Ginger Ale, or Sparkling Water.
Check out my TikTok for a visual of how the Roasted Peach & Rosemary Prosecco is made
Since using up my peaches, I’ve been adding it to juice, ginger ale, sparkling water, and even mixing a little into vanilla ice cream for a (surprisingly delicious) change of pace of a sweet Drunk Night In. Not to mention it makes a fantastic addition to a classic gin and tonic.
I’ve used rosemary simple syrup before, and I love that its among the popular syrup to use in drinks (it’s actually one of my favorites). Really try to make this syrup, just so we can chat about all the great ways to use it. I want to know what you find to add it to, because as far as I can tell, rosemary makes everything better.
Here’s what you need to make your Roasted Peach & Rosemary Prosecco
- 2-3 oz Rosemary Simple Syrup (recipe below)
- Prosecco (I used @lamarcaprosecco )
- Garnish: Rosemary Sprigs
Now here’s how to make it…
Once the peach nectar has cooled, add 2-3 oz. of rosemary simple syrup, to taste (the amount will depend on how strong your syrup is, and how sweet your peaches are).
Add about ½ cup of the peach and rosemary mixture to a tall glass with ice (for two large cocktails), or about ¼ cup to a not-so-tall glass (for four small cocktails) and top each glass with prosecco. Garnish with a sprig of rosemary, and serve.