Peach and Berry Macedonia With Sparkling Rosé
Published August 18, 2020
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds freestone peaches and nectarines, sliced (about 4 cups)
½ pint blackberries
½ pint raspberries
Granulated sugar, to taste
2 tablespoons vodka or kirsch
1 cup sparkling rosé (or still rosé, if preferred)
1 teaspoon fresh lavender blossoms, optional
Nutritional analysis per serving (4 servings)
63 grams carbs; 317 calories; 1 gram polyunsaturated fat; 2 grams fat; 12 grams fiber; 4 milligrams sodium; 5 grams protein; 48 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put sliced fruit in a large glass serving bowl. Top with berries. Sprinkle lightly with about 2 tablespoons sugar, depending on sweetness of fruit. Taste and add more as necessary.
- Step 2
Add the vodka and wine. Mix gently with a large spoon. Add lavender blossoms, cover, and refrigerate for at least an hour, until well-chilled. Serve in individual glasses, making sure to include lots of the juice in each.
Private Notes
Comments
This was light, colorful and with a surprising champagne flavor. All my guests loved it. The peaches were right at their peak of flavor and sweetness. I used only peaches, raspberries & black berries. I used vodka, J Champagne instead of rose, and no lavender blossoms.
Forgive me, but there is only one way to eat a peach. Standing over the sink, juice running down your face.
Wouldn’t the rosé lose most of its bubbles if left to sit for an hour? Why not mix everything else together and add the sparkling wine right before serving?
OMG! This was the perfect summer dessert. I used the fruit I had in hand: peaches, red plums, blueberries and cherries. I also used champagne because I didn't have any sparkling rose on hand. Hope that does not disqualify this as a real, respectful review. I washed the peaches thoroughly but didn't peel them; marinated the peaches and blueberries but added the pitted, halved cherries and sliced plums when serving because I was afraid they would stain the peaches and muddle the juices. Sadly the only lavender I had was dried and I thought that wouldn't be an attractive texture. I think next time I'll add some fresh basil and/or mint from my garden. I have to say that I live in upstate South Carolina where we grow the best peaches in the country (just the facts) so I know that contributed to the quality of the finished dish.'
use cherries no nectarines
I'd like to try this without alcohol. Thoughts about how to get bubbles and macerate the fruit without booze? Would tonic water, dilute lemon juice, or something else be worth trying?