PEACH AND BASIL CORDIAL
Make your own refreshing cordial with simple ingredients: peaches, basil, sugar and lemon juice. This cooling fruit tipple is perfect for summer sipping
Provided by Hannah Guinness
Time 50m
Yield Makes 375ml
Number Of Ingredients 4
Steps:
- Put the peaches, basil and 600ml water in a pan, and bring to a gentle simmer. Cook for 40-50 minutes or until the fruit is really soft, mashing gently with the back of a spoon to release the juices. Cool, then strain through a straining bag or piece of muslin, squeezing to release as much juice as possible.
- Measure out 375ml of juice and weigh 75g of sugar (always use a 5:1 juice to sugar ratio). Tip the juice and sugar back into the pan and heat gently, stirring, until the sugar has dissolved. Stir in the lemon juice, then cool. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or add to bourbon and ginger beer for a fruity cocktail.
WHITE PEACH CORDIAL
Win friends - make bellinis! This recipe makes a thick cordial, a perfect base for the cocktail (just add prosecco!), or top up with soda water for a summer refresher.
Provided by Anna Jones
Categories Drinks Jamie Magazine Fruit Alfresco Party drinks Summer cocktails
Time 30m
Yield 1 litre
Number Of Ingredients 4
Steps:
- Halve and destone the peaches. Halve the vanilla pods lengthways and scrape out the seeds.
- In batches, place the peaches in a food processor or blender, skin included, and blitz to a purée.
- Spoon the peach purée into a pan and stir in the sugar, lemon juice and vanilla seeds.
- Bring to a simmer over a low heat and let it bubble away for 20 minutes, or until thickened.
- Using a funnel, carefully pour the warm cordial into sterilised bottles or jars, then seal and store in a cool place until ready to use.
Nutrition Facts : Calories 80 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0.1 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 21.1 g sugar, Sodium 0 g salt, Fiber 0.1 g fibre
HOMEMADE PEACH CORDIAL
I love making cordials for gift giving, cooking and drinking as well. This takes a little over 2 months to ripen, so you need to plan ahead for those Christmas gifts.
Provided by Marsha Gardner
Categories Cocktails
Number Of Ingredients 6
Steps:
- 1. In a gallon jar, combine peaches, sugar, lemon peel, and spices. Pour in bourbon; cover.
- 2. Invert jar daily until all the sugar is dissolved, about 4 days. Place in a cool, dark place for at least 2 months.
- 3. Strain through cheese cloth and bottle as desired.
- 4. Serve in liqueur glasses.
PEACH CORDIAL
Now that peach season is here, make some of this delicious cordial to save for when the cooler temps come along. This will also make great gifts. After straining off the cordial itself, do not dump the peaches. Pick out the flavoring spices and run through a food mill or blender and serve over ice cream. Please note that the cooking time is the time it takes for the peaches to flavor the vodka.
Provided by Mean Mary
Categories Beverages
Time P1m29DT15m
Yield 6 cups, 48 serving(s)
Number Of Ingredients 6
Steps:
- In a gallon glass mayonnaise jar, or other type of crock that can be sealed completely, mix all the ingredients and seal with electrical or duct tape so no aid can get in or liquid can evaporate. Shake gently twice a day until the sugar is dissolved (generally takes 2-3 days) then about every other day so that the mixture is evenly flavored. Now the hard part -- Let sit, for 2 months. Then strain through 4 layers of cheesecloth in a colander. After sediment has settled, siphon off the clear cordial mixture and decant. This is really smooth and friends are still asking if I have the recipe. I hope that you enjoy it.
WHITE PEACH PURéE
Puréeing fresh white peaches, a main ingredient in Bellinis, the signature Venetian drink, creates a perfect simulacrum between baby food and wallpaper paste - a dull, brownish pap with a smattering of bright pink rags scattered through it. Worse yet, this dubious pudding begins almost immediately to oxidize, turning into a brown-gray of even less distinction. But add a splash of lemon juice and something much better happens. The lemon leaches the brilliant pink hue from the skins of the peach and incorporates it into the whole, brightening the mix, amplifying the aroma and transforming it all into the very manna you'd want from this fruit.
Provided by Toby Cecchini
Categories easy, non-alcoholic drinks, sauces and gravies
Time 10m
Number Of Ingredients 3
Steps:
- Wash and quarter peaches, keeping the skin on. In a blender, purée all ingredients together for a couple of minutes, until consistent and without lumps. Strain through a fine sieve or chinois, working the purée through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up. It can be frozen at this point or covered and refrigerated for up to a week.
- You may use the purée as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 44 grams
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