We had restaurant on USC’s campus called Lemonade (it has many locations beyond South Central LA as well). It has delicious cold portions, panninis, soups, desserts, and …you guessed it… lemonade! Strangely enough, I rarely go to Lemonade for the lemonade. I do however love to use their lemonade recipes from their Lemonade Cookbook to make my own versions. Today we made ginger peach, which was so so yummy.
BEST FOR- hot days when you want something to drink that’s light and refreshing with a little zing!
MUSICAL PAIRING– “I’m Alive” by Michael Franti & Spearhead
INGREDIENTS
(makes 2 quarts)
4 cups of peaches (either fresh or thawed frozen)
1 hand of ginger, peeled
1 cup white sugar
2 cups freshly squeezed Meyer lemon juice
4 cups of water
Ice (for serving)
DIRECTIONS
Do your prep work! Cut the peaches into large chunks. Coarsely chop ginger (as in cut it into pretty small pieces but don’t go crazy with it). Squeeze all your lemons (takes way longer than expected). Then add peaches, ginger, sugar, and lemon juice to the blender.
Blend on high for 2 minutes. You’ll end up with a really thick mixture, similar to a smoothie.
Strain this puree through a fine mesh sieve into a large bowl or pitcher.Use the back of a spoon to push more and more of the puree through the sieve. You should end up with about 2 cups of this when you’re done.
Add the water, and stir until fully dissolved. Serve over ice.
The Carmel Kama'aina 