Grilled Peach & Rosemary Prosecco
Serves: 2
For the Cocktails
  • 2 peaches
  • 2-3 oz. rosemary simple syrup (recipe below)
  • Prosecco
  • Crushed ice
  • Sprig of rosemary, for garnish
Rosemary Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 2-3 sprigs fresh rosemary
For the rosemary simple syrup:
  1. In a small saucepan, stir together the sugar and water. Add the rosemary, and place over medium heat. Cook for 5-7 minutes, stirring occasionally, or until the sugar is completely dissolved and the syrup has as strong a rosemary flavor as you like (the longer it steeps, the stronger the flavor will get).
  2. Remove the sprigs of rosemary, and let the syrup cool. Pour into a clean, tightly lidded jar, and store in the fridge for up to a couple of weeks.
For the peaches:
  1. Preheat your grill to a medium temperature. Turn off the burner(s) on one side of the grill, or push the charcoal to only one side of the grate so that one side of the grill is hotter than the other.
  2. Cut the peaches in half and remove the pits. Lightly brush the cut side with a little oil to prevent stickage (I like coconut oil, but any neutral, high-heat oil will work), and place cut-side-down over the hottest side of the grill. Let cook for just a few minutes, or until lightly charred. Flip the peaches over, and move them to the cooler side of the grill. Close the lid, and let them roast for 3-5 minutes more, or until the fruit is softened and juices begin bubbling at the surface.
  3. Add the grilled peaches to your blender or food processor, and puree until smooth. Strain the peach nectar through a fine mesh sieve, and refrigerate until completely chilled. You should have about ¾ cup.
For the cocktail:
  1. Once the peach nectar has cooled, add 2-3 oz. of rosemary simple syrup, to taste (the amount will depend on how strong your syrup is, and how sweet your peaches are).
  2. Add about ½ cup of the peach and rosemary mixture to a tall glass with ice (for two large cocktails), or about ¼ cup to a not-so-tall glass (for four small cocktails) and top each glass with prosecco. Garnish with a sprig of rosemary, and serve.
Makes 2 large cocktails, or 4 small
Makes about 1½ cups of rosemary syrup

I grilled my peaches to bring out even more of their natural sweetness, but you could just as easily roast them in the oven (350 degrees F., until soft and oozing with bubbly juices). Or, if they are very, very ripe, leave them just as they are.

To make this drink into a sippable soda, suitable for the whole family, swap the prosecco for ginger ale, or sparkling water.
Recipe by Will Cook For Friends at