Peach and Lemon Balm Kir
Peach and Lemon Balm Kir
Ingredients
- 1 peach, pitted and quartered, or 2/3 cup (95 g) frozen peaches, thawed
- 1/4 cup (55 g) sugar
- 1/4 cup (60 ml) water
- 2 cups (500 ml) sparkling white wine or Champagne
- 4 small sprigs lemon balm or verbena
Instructions
- In a small pot, bring all the ingredients to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a bowl. Let cool, then refrigerate for 1 hour or until completely chilled.
- Strain through a fine sieve, but don’t press down to keep the liquid as clear as possible. The peach syrup will keep in an airtight container in the refrigerator for 10 days.
Peach and Lemon Balm Kir