Peach and Lemon Balm Kir

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

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Preparation 15 min
Cooking 5 min
Chilling 1 h
Servings 4

Featured in RICARDO Magazine FALL 2018

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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.

Personal Note

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