- 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
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.
You will need 4 tall glasses for this recipe.
Makes about 800 ml
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.