Wednesday, June 12, 2013

mouth watering

Thanks to this lovely blog, my mouth has been watering for a full five minutes looking through all the incredible recipes & photos of each tasty thing.

I can't get enough! But one particular recipe that caught my eye was the white-peach lavender soda. The name alone was mouth watering, but once I saw the pictures I don't remember the last time I felt so thirsty for such an amazing drink!

Check it out!

What You Need:
      1 cup water, plus more to fill the bottle
      3/4 cup sugar
      1 1/2 tablespoons lavender flowers
      1 pound very ripe white peaches
      1 tablespoon lemon juice
      Pinch salt
      1/4 teaspoon champagne yeast or baker's yeast

     Bring the water to a boil in a small saucepan. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.

     Wash and roughly chop the peaches. It is not necessary to peel them. Strain the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.

     Working in batches, puree the peaches with the sugar-water in the food processor or blender. 

     Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.

     Pour the juice into a clean 1-liter plastic soda bottle using a funnel (see note). Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.

     Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Check the bottle periodically; when it feels rock-solid with very little give, it's ready.

      Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually.

I don't know about you, but next party I'm throwing, this will definitely be what fills my glasses. Can you imagine with cute striped paper straws too?? Always the perfect touch! Which we happen to sell here at Soel :)
Enjoy your summery Wednesday, everyone!

xo Addison

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