Non-alcoholic recipe
Peach Thyme Sparkler
Unsweetened peach purée, lemon and a restrained thyme syrup create a soft, aromatic sparkler.
Ingredients
- 60 ml smooth unsweetened peach purée
- 20 ml fresh lemon juice
- 15 ml thyme syrup (1:1 sugar-water base)
- 90 ml chilled plain soda water
Preparation
For peach purée, wash and pit ripe peaches, remove the peel if desired, blend the flesh without added sugar or water, fine-sieve and measure 60 ml finished purée. For thyme syrup, dissolve 100 g white sugar in 100 g water, add 3 g rinsed culinary thyme, steep off heat for 5 minutes, strain and chill. Whisk the 60 ml chilled peach purée with 20 ml lemon juice and 15 ml thyme syrup until smooth. Pour into a stemmed wine glass over ice, slowly top with 90 ml chilled soda water, lift once gently with a spoon and garnish with one thin peach slice and one small thyme sprig.
Glassware
Stemmed wine glass with cubed ice
Garnish
1 thin peach slice and 1 small thyme sprig
History
The original Bellini is attributed by Cipriani to Giuseppe Cipriani at Harry's Bar, Venice, in 1948; it combines white-peach purée and Prosecco. This peach, thyme, lemon and soda drink contains no wine and is not a historical Bellini or a Cipriani recipe. Its measured formula is a contemporary Mixology editorial interpretation.
Mixology View
The purée provides body without relying on alcohol or sweetened peach nectar. A thin thyme infusion is intended to keep the herb in the background; this is an editorial estimate, not a tested result.
Ingredient note
Wash peaches and thyme. Refrigerate fresh purée and serve promptly; the purée may naturally separate.