Name: Peach and Lemon Balm Kir
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
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

Ingredients

Peach Syrup

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

Kir

2 cups (500 ml) sparkling white wine or Champagne
4 small sprigs lemon balm or verbena

Preparation

Peach Syrup

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.

Kir

Fill four Champagne flutes with the sparkling wine. Add 1 to 2 tbsp (15 to 30 ml) of the peach syrup. Garnish each glass with a sprig of lemon balm.

Note from Ricardo

This recipe was inspired by RinQuinQuin à la Pêche, a liqueur made locally in Provence that blends peaches, white wine, alcohol and cane sugar. A Kir Royale is a French aperitif that combines Champagne with crème de cassis. Our kir cocktail is a happy marriage of these two French specialties.

Peach and Lemon Balm Kir

Categories

Ingredients

Peach Syrup

Kir

Preparation

Peach Syrup

Kir

Note from Ricardo

Personal Note