Rosemary Infused Frozen Peach Bellini

For the rosemary simple sugar:

Combine sugar and water in a sauce pan over high heat and stir until sugar is dissolved. Add in the rosemary sprigs and stir occasionally. Bring it a rolling boil for one minute and then remove from heat and let sit for 10 to 15 minutes (until fragrant). Pour through a strainer into an airtight container and refrigerate (will keep for a month).

For the rosemary-infused frozen peach bellini:

Combine frozen peaches, ice, sparkling wine, simple syrup, and lemon juice in a blender and blend until smooth. Pour into champagne glasses and garnish with a peach slice and a sprig of rosemary.