White peach, gin and basil cocktails

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 large white peach
• 2 tbsp sugar
• 500 ml (2 cups) soda water
• 4 basil leaves
• 160 ml (⅔ cup) gin
• 1 tbsp lemon juice
• ice, to serve

You will need 4 tall glasses for this recipe.

Makes about 800 ml

Instructions

Cut a small cross in the skin at the base of the peach and blanch in boiling water for

1 minute. Transfer to a bowl of iced water until cool enough to handle. Using a small sharp knife, remove skin from peach.

Cut peach into wedges and heat in a small pan with the sugar and 50 ml water until just soft. Press through a very fine sieve, discarding any solids. Cool.

Mix cooled peach purée and all remaining ingredients in large jug. Pour into 4 tall glasses, ensuring there is a basil leaf in each glass, and add ice to serve.

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.