When I was a kid, I used to look forward to waking up on Christmas morning so that I could rip into any presents that Santa had deposited under the tree for me. Now, I look forward to waking up and enjoying a glass of champagne for breakfast without the slightest pang of guilt. All the better if you can get your hands on some beautiful summer peaches and make yourself a fruity and crisp Bellini. An alcoholic beverage combined with fresh fruit is arguably good for you, well for the soul at least! I also add a hint of thyme for an extra herbaceous note.

Peach and Thyme Bellini

Thyme sugar syrup:

  • 1 small bunch of thyme
  • 1 cup sugar

4 peaches, peeled and with the stone removed

1 bottle of prosecco or other dry, white bubbles

To make the sugar syrup, place a cup of water in a saucepan, add the thyme and the cup of sugar. Gently heat until the sugar has dissolved. Transfer to a clean container, thyme and all, cover and store in the fridge.

Take the peaches and blend them until smooth and then strain.

To make the Bellinis, combine the peach puree and the sugar syrup in the ratio of 2:1. Add around 30ml of the peach syrup to the bottom of a chilled champagne flute, then gently pour over the ice-cold prosecco. Once ready to serve, gently stir the peach syrup and drink right away!

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