Peach and Lemon Balm Kir
Preparation
15 MIN
Cooking
5 MIN
Chilling
1 H
Servings
4

Peach and Lemon Balm Kir

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

  1. 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.
  2. 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

  1. 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

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.