The article about cocktails from the farmers market is finished and we have drunk the evidence of these experiments. I made a terrific peach syrup which I used to make Stone Fruit Sangria with Alberino wine (thanks Barbara!), white muscat, the peach syrup and lots of peaches, plums, and apricots. I also made an Heirloom Tomato Slush and Sake with Cucumber and Mint recipes below. The fruits (and vegetables) of our labors are pictured above.
Heirloom Tomato Slush
2 Large Heirloom Tomatoes
3-4 Basil Leaves
Lemon flavored vodka
Salt and Sugar to taste
2-3 Cherry tomatoes for garnish (optional)
Use a food processor to grind chunks of tomato into puree and then strain out the seeds and skins (if you have two different colors of tomatoes process separately for an attractive presentation.
Add Vodka, salt ,and sugar to taste
Toss in basil leaves torn in half and freeze the mixture for at least two hours
Serve in martini glasses with a drizzle of Lemoncello and a cherry tomato garnish
Homemade Peach Syrup
4 medium size just ripe peaches
4 cups water
2 1/2 cups sugar
1 cinnamon stick and a few cloves
Cut the peaches into large chunks, removing the stems and pits
Add all ingredients to a saucepan and bring to a boil
Simmer for about 15-20 minutes until peach become very soft
Strain the sauce with a fine sieve and reserve the cooked peaches for another use
Cool the syrup and store in the refrigerator.
Stone Fruit Sangria
Combine a nice medium dry white wine (we use a Spanish Alberino), white Muscat, and homemade (or purchased) peach syrup in a large glass pitcher. Add cut up peaches, plums, nectarines and apricots and allow the flavors to meld in the refrigerator for a few hours or overnight. Add a small amount of lemon seltzer just before serving and serve cold with bits of fruit in each glass.
Small bottle of Sake (we used Midnight Moon, a Junmai Ginjo style Sake with a clean light taste)
One large cucumber cut into chunks
2 springs of mint
4-5 whole peppercorns
Plain or lime tonic water
Pour the entire bottle of Sake into a glass bowl or pitcher and add the remaining ingredients
Refrigerate at least one day
Strain the out the cucumbers and peppercorns and pour into small glasses
Add a splash of tonic water and a cucumber slice for garnish