preparation
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Wash the peach thoroughly, halve it, remove the stone and cut two thin slices and put them to one side. Cut the remaining peach into pieces.
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Wash two leaves of lemon balm or mint thoroughly.
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Puree rosé wine with ice cubes, peach pieces, herb leaves and a little vanilla in a blender for about 1 minute.
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Place a peach slice on the rim of two cocktail glasses. Top the glasses with Peach Frosé and garnish with the remaining lemon balm or mint leaves. Serve and enjoy ice cold.