No great brunch can be truly great without a fantastic cocktail. Try this one out this weekend. It’s a Peach Ginger Bellini and it is fantastic.
Ingredients
For the ginger simple syrup:
1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
For the peach puree:
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
For serving:
Ice cubes
1 bottle Champagne
Directions
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
For the ginger simple syrup:
1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
For the peach puree:
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
For serving:
Ice cubes
1 bottle Champagne
Directions
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
For serving:
Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
