Peach vermouth
Peach vermouth
Here’s something to do if you find yourself with a bunch of ripe peaches that you can’t eat all at once (and you can’t be bothered making jam because it’s too hot to stand over a pot of bubbling fruit and sugar!). I love this neat over ice cubes with a slice of fresh peach and some mint leaves, and often take this concoction out to the garden to drink in the dusky golden evening light. You could also use the peach vermouth in a martini.
Ingrediënten
- 6 –8 peaches
- 3 cups 750 ml dry vermouth
Instructies
- Chop or tear up the peaches and place them in a 4 cup (1 litre) jar.
- Squish some of the flesh a bit and throw in three of the stones.
- Pour in the vermouth, seal tightly and give the jar a good shake.
- Pop the jar in the fridge and take it out to turn over and shake every day or so.
- After a week, strain out the peaches and the stones (save the peaches to serve over really good ice cream as a fabulously boozy pudding) and return the vermouth to the jar.
- Store in the fridge for a couple of months.
