Ginger Peach Spritzer With Rosemary Recipes

PEACH AND ROSEMARY SPRITZERS

Steps:

• Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
• Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

GINGER PEACH SPRITZER WITH ROSEMARY

Steps:

• To prepare sugar syrup, combine water, sugar and ginger in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and cool completely. Strain sugar syrup through a sieve into a bowl; discard ginger. Sugar syrup may be prepared and refrigerated for up to 2 days.
• To prepare peach puree, place sugar syrup, peaches, orange juice, Grand Marnier, lemon juice and rosemary in a blender. Blend, using an on/off motion, until peaches are finely chopped. Purée until smooth.
• For each serving, pour 1/4 cup peach purée into a glass. Stir in 3/4 cup ginger ale. Garnish with a rosemary-pierced fruit slice. Serve immediately. Leftover peach purée may be frozen.

GINGER RED-WINE SPRITZER

Steps:

• Fill four glasses with ice; add 1/3 cup Pinot Noir and 1/3 cup ginger ale to each glass. Add 1 1/2 teaspoons cherry-flavored liqueur to each glass. Stir to combine and serve with rosemary sprigs, if desired.