Peaches in vermouth with mint

Name: Peaches in vermouth with mint
Total time: 20 min
Ingredients: 2 tbsp of caster sugar; 250ml of Noilly Prat Original Dry; 1 dash of white wine; 6 peaches, sliced into thick slices; 1 bunch of mint, leaves picked and 1 sprig for garnish; 1/2 lemon, juiced

by Jeremy Lee

Starter
easy
4-6
20 minutes plus 1 hour infusing time

★ ★ ★ ★ ★

5.00

Dry vermouth works beautifully as an infusion for soft, summer fruits like peaches. Its dry, rounded and floral botanical flavour compliments the sweet peaches, then you can chill the liquor and drink it afterwards. The peaches can be served at the beginning of a meal to wake up the palette or as a pre-dessert – either is delicious.

First published in 2026

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Ingredients

Metric

Imperial

2 tbsp of caster sugar
250ml of Noilly Prat Original Dry
1 dash of white wine
6 peaches, sliced into thick slices
1 bunch of mint, leaves picked and 1 sprig for garnish
1/2 lemon, juiced

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Method

In a large bowl, dissolve the sugar in the vermouth and white wine. Add the peaches and refrigerate for at least an hour to infuse

2 tbsp of caster sugar
250ml of Noilly Prat Original Dry
1 dash of white wine
6 peaches, sliced into thick slices

Arrange the mint leaves in a glass serving bowl. Transfer the peaches into the bowl, add the lemon juice to the vermouth and white wine and pour over the peaches

1 bunch of mint, leaves picked and 1 sprig for garnish
1/2 lemon, juiced

Add the sprig of mint and pass around the table for people to help themselves to the peaches (you can chill and drink the infused vermouth). Serve with a Peach and basil spritz