Serves
4

Preparation

10min

Cooking

5min

Skill level

Easy
By
7
Average: 3.4 (11 votes)
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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

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.

Instructions

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.