I love mimosa's and it was my turn to host Fancy dinner this month, but instead of dinner I decided to do Fancy brunch and I was going to have a mimosa bar!
I made 4 different kinds of simple syrup and they were all a success with no leftovers. We went thru 8 bottles of champagne and the syrups paired well with Blush, Dry, Peach and a Sweet Red Champagne.
Things you'll need:
- 1 cup water
- 1 cup sugar
- 4 peaches (sliced)
In a small saucepan, stir in the water, sugar and sliced peaches. Turn stove top on to medium-heat & bring to a boil. Once to a boil, reduce heat to low-medium until sugar is completely dissolved (about 5 minutes). During this time you want to gently crush the peaches against the side of the pan.
Remove the pan from the heat and let it cool for 20 minutes.
Strain the peaches thru a fine mesh strainer or use a cheesecloth into a clean container. Refrigerate and store for a week.
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