Cooking Instructions
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Step 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.
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 sprigs)
and
Peach Purée (3 fl oz)
.
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 fl oz)
. Stir with a bar spoon to mix.
Step 6
Serve immediately, garnished with a sprig of
Fresh Thyme (to taste)
.
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