Sparkling Rosemary Peach
Champagne and peaches? Yes, please!
Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat and let cool to room temperature. Strain rosemary syrup in a sieve over a bowl and discard solids. Cover and chill at least 1 hour.
Place rosemary syrup and peaches in a blender and process until smooth. Strain mixture through a sieve over a bowl. Cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 champagne flutes, and top each serving with about 1/3 cup champagne or sparkling wine. Enjoy!