This recipe is just the elevated brunch cocktail we need! Bubbly, sweet, with a herby twist there is simply no better way to celebrate than with this thyme bellini in hand.
Total Time
40min
5.0
2 Ratings
Author: Mix Lab Cocktails
Servings:
1
Ingredients
•
3
fl oz
MARTINI Prosecco
•
2
Lemons
•
1/3
cup
Granulated Sugar
•
to taste
Fresh Thyme
(optional)
Thyme - Peach Pureé
•
3
fl oz
Peach Purée
•
2
sprigs
Fresh Thyme
Cooking Instructions
1.
Peel strips from the Lemons (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.
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.
3.
Chill the champagne flute by gently filling it with ice.
4.
In a blender, blend Fresh Thyme (2 sprigs) and Peach Purée (3 fl oz).
5.
Remove the ice from the glass. Add 1 fl oz thyme-peach puree, .5 fl oz lemon syrup, and the MARTINI Prosecco (3 fl oz). Stir with a bar spoon to mix.
6.
Serve immediately, garnished with a sprig of Fresh Thyme (to taste).
Author's Notes
This recipe makes ½ cup of peach pureé, enough for four cocktails. Store the remaining pureé in an airtight container in the refrigerator for up to a week.
Nutrition Per Serving
CALORIES
532
FAT
0.4 g
PROTEIN
1.6 g
CARBS
100.7 g
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