How can you drink a peach?
This is the latest agua fresca recipe in this summer’s agua fresca marathon. And it’s a delight. From The Perfect Peach, the key to this successful recipe is the first ingredient: 2 gushy peaches. The authors of The Perfect Peach, the clever Masumoto family, describe peaches in a spectrum of usabilites: hard, firm, with a little give, soft, gushy, bruised and mealy [which is a complicated word for not usable, just toss it].
Peaches with a little give or soft are the ideal ones for most recipes. But gushy, those over ripe ones that may have slight bruising, the ones that you have to eat over the sink, well, the gushy ones are what you want for an agua fresca. They are peach flavor bombs and should never go to waste.
The original recipe, shown below, calls for 4 to 6 cups of water. If you read this blog, then you know I love intensity of flavor. So, when I made this, I used only 2 cups of water. And, it was way too intense, even for me. I compromised, I added a cup of water, and I found 3 cups of water was just peachy. [I’m sorry, but if you think I was not going to use that terrible pun, well, then you don’t know how immature I can be.]
In each instance when you make this, the amount of water actually depends on the gushiness of the peaches and their sheer physical size. So, I would suggest making this agua fresca light on the water side and diluting it as needed with additional water, just as I did.
Peach Agua Fresca
Yield: 4 to 6 servings
- 2 gushy peaches, peeled, pitted, and quartered
- ¼ to 1/3 cup turbinado sugar
- 4 to 6 cups water
- Squeeze of fresh lime juice
- Ice cubes, for serving
- Mint sprigs for garnish
Place the peaches, sugar, and water in a blender and process until the sugar has dissolved and the peaches are liquefied. Add the lime juice and process briefly to mix. Serve in tall glasses over ice. Garnish, if you wish, with mint sprigs.
Source: The Perfect Peach by Marcy, Nikiko and David Mas Masumoto
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/3.5 for 1/30th second at ISO‑2500
My love-hate relationship with peaches continues. I bought some rock hard peaches two days ago. I happened to walk by today, touched, and my finger discovered definite softness. These peaches did not have 12 hours left, let alone 24. If I had 24 hours and if Kiefer Sutherland was available, then …
No, no heroes were nearby. I could only find my solution in drink. Here’s a great way to use your own almost-gone peaches: Peach Margaritas. In fact, the closer to their end, the sweeter the peaches will be and that’s just dandy.
This is the epitome of a frozen fruit drink. Definite fruit flavor, but not overpowering. Certainly not sour, but not sweet enough to cause cavities. And cold, very, very cold.
This drink scales easily so you can prepare it in abundance for family or friends. If you are floating in your pool with a plastic container, you should have a peachy afternoon.
Note: I was not sure how to spell “Kiefer Sutherland” so webbed it and got information. The spelling. And the fact that he was born in London, England. My God, the hero of the TV series 24 is a Brit. It’s a Brit who kills everybody, not an American. I am so relieved that I’m going to have another glass.
Brian’s Peach Margarita
Yield: 2 large cocktails
- 3 ounces tequila, silver is fine
- 2 ounces Mandarin Napoleon orange liquor [my orange liquor preference]
- 3 ounces freshly squeezed lemon juice [lemon, not lime]
- 4 ounces simple syrup
- 3 fresh peaches, peeled, pitted and sliced [the sweeter the better]
- 3 cups ice cubes
Put all ingredients in your blender and process until flowing but viscous. Add more ice if necessary to get that “frozen drink texture” that lets you enjoy the beverage over a significant period of time.
Source: Brian O’Rourke inspired by The Great Margarita Book by Al Lucero
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/40th second at ISO‑3200