Peach Basil Tingle

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Peach Basil Tingle

Peach Basil Tingle
Peach Basil Tingle

This luscious combination of peach, basil, lemon and honey will make your taste buds tingle—hence the name! Sweet peach, aromatic basil and tangy lemon create the base of this easy mocktail, topped off with your choice of kombucha. Perfect for summer parties by the pool, this thirst-quenching sip is satisfying and delicious. Peaches are rich in vitamin C and other antioxidants. The cleansing lemon juice provides a hit of vitamin C, and the kombucha offers a touch of probiotics.

Serves1

Ingredients

  • Tajín and lemon wedge, for rim
  • 2 ounces (60 ml) peach puree, store-bought or homemade (Method Below)
  • 1 ounce (30 ml) freshly squeezed lemon juice
  • 6 - 8 fresh basil leaves, plus more for garnish
  • 1 teaspoon Quick Honey Syrup (Ingredients and Method Below)
  • 2 ounces (60 ml) orange or ginger kombucha, or soda water
  • Fresh peach slice, for garnish

  • Quick Honey Syrup
  • 2 parts honey
  • 1 part hot (not boiling) water

METHOD

  1. To create the rim: Place a small amount of Tajín on a shallow plate. Run a wedge of lemon around the outside rim of a glass to moisten it slightly, then dip the rim into the Tajín.

  2. Place the peach puree and lemon juice in a shaker. Add the basil and muddle very gently.

  3. Add the honey syrup to the shaker with some ice. Replace the lid and shake well.

  4. Strain the mixture over ice and top with your choice of kombucha or soda water. I personally love ginger kombucha for this recipe.

  5. Garnish with basil and a slice of peach.

How To Make Peach Puree

Blend half a ripe peach or 5 canned peach slices, ¼ teaspoon of brown sugar and 1 tablespoon (15 ml) of water in a small blender.

Quick Honey Syrup

I’m all about quick and easy, so one of the main sweeteners I use in my recipes is a quick honey syrup. I’ve included two methods here. For a quick-and-easy honey syrup, use the hot water or microwavable version. I find this especially handy if I’m making a small amount for 1 or 2 drinks and need up to 3 ounces (90 ml) of honey syrup. If you’re making a larger quantity, the stovetop version works well. This syrup will last for 4 weeks when stored in the fridge.

  1. Place the honey and hot water in a small dish. Stir until combined and runny. Alternatively, place the honey and cold water in a small microwavable dish. Heat it for 5 to 10 seconds. Stir to combine, then microwave another 5 seconds if needed. Repeat this process until the honey and water are combined and runny. Cool the honey syrup in the fridge until you’re ready to use.

  2. Alternatively, to make this on the stovetop, place the honey and water in a small saucepan over medium-low heat. Stir with a whisk or wooden spoon until the honey dissolves. Allow the honey syrup to cool, and store it in an airtight container in the fridge.

TIP

Always check the label of your kombucha to ensure it is classified as non-alcoholic. Raw kombucha should not be consumed during pregnancy. Check with your health care provider for guidance on which kombucha is best for you if you are pregnant.

Credit Line

Reprinted with permission from The Mindful Mocktail by Natalie Battaglia. Page Street Publishing Co. 2024. Photo credit: Natalie Battaglia.

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