The heat wave will soon be upon us and this refreshing beverage, made with local peaches abundantly available at our farmers’ markets currently, can be a nice way to beat the heat. Use prosecco, or another sparkling dry white wine in lieu of club soda, and you have a beverage perfect for brunch. Enjoy!
- 8 peaches, halved and pitted
- 1/4 c. honey, divided
- a few sprigs of fresh thyme
- 1 1/2 c. water
- juice from half of a lemon
- 1 c. club soda (or prosecco or other sparkling white wine)
- Preheat oven to 400 degrees.
- Place peach halves on a sheet pan, cut side up, and drizzle about 1 tsp. of honey over each peach half. Place a thyme sprig on top of each half.
- Put pan of peaches on the center rack of the oven, and roast for 25 minutes, or until the tops of peaches appear juicy and skins pull off easily.
- Remove the roasted peaches from oven and let them cool to the touch, before pulling off the skins. Remove the thyme sprigs, leaving behind any leaves that cling to the peaches.
- Put the peaches in a blender, add the remaining honey, along with the lemon juice and water. Blend until the mixture is smooth and creamy.
- Pour the blended peach mixture through a fine mesh sieve into a two-quart pitcher, stirring and pressing the mixture to release all the liquid. Remaining pulp may be discarded.
- Stir in one cup of club soda or prosecco (if desired). Serve in a glass, over ice. Garnish with a thyme sprig or peach slice (optional).
Yield: Approximately four 8-oz servings
Variations: This recipe can be doubled easily, to serve a larger crowd. Though I’ve not tried it (yet), I think San Pellegrino Aranciata (a sparkling mineral water with orange juice) would make a great substitution for plain club soda.