CHARRED PEACH & THYME BELLINI

Instructions

1.	Pour all the ingredients in a champagne flute. Garnish with thyme.
2.	CHARRED PEACH AND THYME CORDIAL
3.	Take 3 yellow peaches, cut them in half and remove the pits.
4.	Char them on a barbecue until caramelised.
5.	Cut the charred peach into small pieces.
6.	Make a sugar syrup of 300g white sugar and 300g water and infuse the peaches and 10g of thyme in the syrup for 3 hours in the fridge.
7.	Add 1⁄2 teaspoon of citric acid and 1g salt to preserve the cordial.
8.	Strain and bottle.