Thyme Bellini

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 fl oz

MARTINI Prosecco

2

Lemons

1/3 cup

Granulated Sugar

to taste

Fresh Thyme

for garnish

(optional)

Thyme - Peach Pureé

3 fl oz

Peach Purée

2 sprigs

Fresh Thyme

woody stalks trimmed

Tools

Jigger

Blender

Cooking Instructions

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Step 1

Peel strips from the Lemon (2). Place the peels in a bowl of Granulated Sugar (1/3 cup). Toss the peels in the sugar and then lightly muddle. Set aside for at least 30 minutes up to overnight.

Step 2

Juice lemons (you need ¾ cup of juice) and set aside. Combine the sugar with fresh lemon juice. Mix well until sugar is dissolved. Then remove the peels.

Step 3

Chill the champagne flute by gently filling it with ice.

Step 4

In a blender, blend Fresh Thyme (2 sprig) and Peach Purée (3 fluid ounce).

Step 5

Remove the ice from the glass. Add 1 fl oz thyme-peach puree, .5 fl oz lemon syrup, and the MARTINI Prosecco (3 fluid ounce). Stir with a bar spoon to mix.

Step 6

Serve immediately, garnished with a sprig of Fresh Thyme (to taste).