Peach And Bay Laurel Shrub Recipes

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SPARKLING ROSE WITH BAY LEAF SYRUP



Sparkling Rose with Bay Leaf Syrup image

Enjoy this cocktail with our Braised Chorizo. The drink's effervescence suits the dish's spice, while bay leaves and blood oranges subdue its rustic unctuousness.

Provided by Martha Stewart

Categories     Cocktail Recipes

Number Of Ingredients 5

1/2 cup granulated sugar
1 cup water
2 dried bay leaves
2 bottles sparkling rose, preferably cava
4 blood oranges, cut into segments

Steps:

  • Bring sugar and water to a boil, stirring until sugar has dissolved. Remove from heat, add bay leaves, and let stand for 20 minutes. Discard bay leaves.
  • Pour 2 teaspoons syrup and 1/2 cup rose into each of 16 glasses, and stir. Garnish with orange segments.

PEACH AND ROSEMARY SPRITZERS



Peach and Rosemary Spritzers image

This recipe makes a fragrant pink syrup with the faint aroma of rosemary. It's lovely with white or rose wine.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 7

3/4 cup sugar
1 1/2 cups water
4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
4 sprigs rosemary, plus more for garnish
Ice, for serving
4 cups cold white or rose wine
1 liter cold club soda

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.

PEACH-AND-BAY LAUREL SHRUB



Peach-and-Bay Laurel Shrub image

You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Strawberry-and-Tarragon and Blackberry-and-Sage variations, too.

Provided by Martha Stewart

Categories     Drink Recipes

Time 2h40m

Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)

Number Of Ingredients 5

1 pound yellow peaches, cut into 1/2-inch wedges (about 3 cups)
1 1/2 cups sugar
8 fresh bay leaves
1 1/2 cups champagne vinegar
Chilled sparkling water, for serving

Steps:

  • In a large nonreactive pot (such as stainless steel), combine peaches, sugar, and bay leaves. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard bay leaves. Strain shrub base; reserve pickled peaches (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
  • Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more bay leaves and fresh peaches, if desired. Serve immediately.

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