Saturday, 25 June 2011

Peach and lemon verbena drink

 Well the heat has arrived, as have the peaches.  To take advantage of this I quickly made this today to cool everyone down and use surplus peaches.

For 1 litre jug


4 peaches
2 pots of plain yoghurt
sugar to taste
ice cubes
water, fizzy or still
2-3 leaves of lemon verbena or lemon balm or juice of half a lemon

How to go about it

Peel peaches by scalding in boiling water for 30 seconds, or if you prefer leave skin on.  Crush ice by wrapping in a tea towel and bash it a with rolling pin.  Put all ingredients together in a liquidizer and whizz. 

Store in fridge and serve with extra ice or water

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