Rosemary Bellini


Make a sugar syrup by boiling 100 g sugar with 100 ml water. Then add the lemon juice. Cut the peach into thin slices and add it to the hot sugar syrup with a sprig of fresh rosemary. Allow the syrup to steep for at least 10 minutes. Remove the rosemary and puree the peach with the syrup. Pour 50 ml of the peach mixture into a cocktail glass and top up with LIGHT live Sparkling WHITE. Finally, add ice and decorate with a sprig of rosemary.


200 ml LIGHT live Sparkling WHITE

1 peach

100 g sugar

100 ml water

20 ml lemon juice

Sprig of rosemary

Crushed-Ice or ice cubes