We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Travelling Peach
Summer 2014
Southeast Asian flavours complement local ripe, juicy peaches in this stunner. Leave the skin on the peaches for an exquisitely hued drink.
Makes 1 L, enough for 8 to 10 drinks
½ cup (125 mL) water
½ cup (125 mL) sugar
3 stalks chopped lemon-grass
8 torn lime leaves
2 cups (500 mL) pitted and chopped peaches
3 cups (750 mL) cold water
Gin
Agua fresca
1. In a small saucepan over medium heat, combine ½ cup (125 mL) water, ½ cup (125 mL) sugar, 3 stalks chopped lemon-grass and 8 torn lime leaves. Bring to a boil, remove from heat and allow to cool to room temperature. Strain syrup and discard solids.
2. In a blender, combine syrup, 2 cups (500 mL) pitted and chopped peaches and 3 cups (750 mL) cold water; purée. Turn out into a large pitcher and chill.
3. When ready to serve, fill rocks glasses with ice. Add 1 oz gin to each, and top with agua fresca.
Makes 1 L, enough for 8 to 10 drinks
