Peach Sage Bellinis

Peach Sage Bellinis

As late summer progresses, I start thinking about fall flavors and a quintessential fall flavor for me is sage.  Sage is harbinger of cooler nights and warmer meals, as well as an herb that signals Thanksgiving.  I planted a sage plant at the start of the season and it has been busy under the cover of the chives, producing lots and lots of leaves.  I’ve been looking and it and thinking, what do I do with you?  And then I get distracted by the basil and the lemon verbena and the over-abundant chocolate mint.  At the same time, I’ve been immersing myself in as much summer reading as possible – devouring the books in the Eve Dallas series by JD Robb.  I got hooked on these earlier this summer because they counted in a reading challenge as a romance set in the future.  These combine elements of romance with detective novels and they are set in the 2060s, so why not?  It’s been a great series to read back-to-back.  All of this to say that in one of the books, Peach Bellinis are mentioned several times over. 

So I had peaches, Peach Bellinis and sage all on the mind at once.  I ran across a recipe for sage and peach infused water, so I thought – if you can infuse water with those flavors, why not mix them in a cocktail? Thus, the Peach Sage Bellini was created. 

All and all, I have to say I was pretty pleased with the result.  The Prosecco I used is one that is available at Trader Joe’s for $4.99.  I love it because it is light and fruity, but also because it has a screw top and I don’t have to scare myself or the dog trying to open up a cork that’s under pressure.  These are lovely to enjoy in these last days of summer, especially with a good book in hand.

peach sage bellini 2

Peach Sage Bellini
Serves 2

Sage Infused Simple Syrup
¼ cup sugar
¼ cup water
6-8 sage leaves

Peach Sage Bellini
1 very ripe peach
½ of a lemon
2 tablespoons sage infused simple syrup
1 bottle of Prosecco

For the Sage Infused Simple Syrup
Combine the water, sugar and sage leaves in a small saucepan and cook over low heat until the sugar is dissolved.  Set aside and steep the sage for at least an hour (longer will produce a stronger flavor).

For the Bellinis
Chop the peach into small chunks.  Squeeze the lemon over it and add two tablespoons of simple syrup.  Mash the peach.  Refrigerate for half an hour. 

Divide the peach mixture into two champagne flutes.  Pour the Prosecco over the  peach mixture and enjoy!

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