Mas and Marcy Masumoto's Peach Quencher

The heat wave has broken, but my appetite is still on the lam. What can I do? I've been eating PB&J's at my desk in an attempt to ward off starvation by heat. But drinking all that plain water was getting a bit old. In an attempt to brighten up my pitcher, I whizzed together a peach drink recipe that Russ Parsons included in an article on Wednesday about the Masumotos, a family of peach farmers in California. I've been imagining their farmhouse surrounded by orchards for the past few days. How nice would it be to walk between the peach trees at dusk, sipping on this thirst-quencher, ice clinking in the glass? Pretty nice, I imagine.

While it pains my health-loving heart to purchase and ingest anything with high-fructose corn syrup, I did as I was told, and bought frozen lemonade concentrate. This morning, I peeled and pitted three peaches and blitzed them with some pineapple juice and the concentrate in my food processor. Because I don't own a blender. If you do own a blender, by all means, make this drink in your blender. In my Robot Coupe, the peaches didn't entirely liquefy and I was left with a drink with bits floating about in it. Not entirely bad, but not entirely good either.

With club soda to thin out the puree and add a refreshing sparkle, the drink is a welcome change from all those bottles of chilled water I've been drinking. It's fruity and not too sweet, and you can control the amount of flavor with a splash or more of soda. Sitting in front of my air conditioner this morning while I sipped on my peach quencher, I could almost imagine myself on cooler shores.

Which is where I'll actually be! Well, not on cooler shores, exactly, but rather mountaintops. Tomorrow we're going to Colorado for a week of hiking and camping and total immersion in wildflower and grand vista photography. I can't wait. I'm not sure we'll have much of a chance to concentrate on quality eating between our athletic exertions (it might be GORP all the way) but if you have suggestions about where we could get a meal in the Boulder/Denver/Rocky Mountain National Park area, do let me know!

Peach Quencher
Serves 4

3 peaches, peeled, pitted and sliced
3 ounces pineapple juice
1/4 cup frozen lemonade concentrate
Ice
1 cup club soda

1. Blend the peaches, pineapple juice and lemonade concentrate. Pour the mixture into four (14-ounce) glasses and fill the glasses with ice. Top with club soda (about one-quarter cup per glass).

Comments

[Zarah Maria]

No recommendations, but have a great one - and pass the peach quencher would you, it looks delish!:-)

[May]

Thanks for drawing my attention to the delightful story about the Masumotos. Having now tried the recipe, what do you think the health-conscious might be able to substitute for the frozen lemonade concentrate?

[Kaylie]

Just returned from a business trip to Denver (and a quick trip to Rocky Mtn Natl Park) In Denver had fabulous meals at Bistro Vendome (Boeuf tartare was amazing) and Rioja - both in the Larimer Square area off the very popular 16th street mall area downtown. Also went to a Rockies game -- can't beat a stadium with it's ownn microbrewery! Due to time constraints we were not able to do any real hiking or camp and were only able to spend one day hiking in RMNP. Spent a night in Estes -- had great meal at Sweet Basilico. It was warmer than we expected (100 in Denver) but wave broke while there and cooled to high 80's -- but warmer in mountains than usual. Bring bug repellant! Lots of fabulous hiking. Take trail Ridge Road over to Grand Lake area if you can and take easy hike up to Adam Falls and then keep going on trail -- some great views. On the Estes side are also fabulous hikes with major photo ops. Have a great time!

[foodmomiac]

My four year old and I just made these - delicious!! I used a blender so we had no chunks, and we added a bit more soda to cut the sweetness. The recipe made enough to fill just two pint glasses - perfect for our mid-afternoon snack. Next time I might try blending the ice in with it for a slushie variation.

[Garrett]

Make sure you read Masumoto's book, "Epitaph for a Peach." It's an excellent read about a year in the shoes of a farmer and gives you some real insight and respect for farmers and their community.

[Anne N]

I just bought a load of peaches. Can't wait to try this. Loved the article and your blog!

[shaz]

yummy, perfect for tropical weather like wat we get here in singapore. I would love to try these with rambutans and soursops as well.

[Randi]

Did you know Russ Parsons posts a lot on Egullet? You might want to PM him and point him to all his recipes that you're making. The pics are really good.

[Monisha]

That looks very refreshing - especially in this time of the year when it so hot outside that you'd rather stay indoors with a cool drink !

[Luisa]

Zarah - thank you my dear! I even had some leftovers I would have gladly fedexed to Denmark...although the recent ban on airborne liquids might have put a crimp in my plan.

May - it's such a small amount of concentrate that I don't think it will actually hurt anyone, but if you are dead set against using the stuff, you could squeeze a bunch of limes and add superfine sugar to achieve the approximate sludginess.

Kaylie - thanks so much for your tips! I didn't actually read your comment until it was too late, but will keep the places in mind for our next Colorado trip. We ended up having such a fantastic time in the wilderness. It's a beautiful place.

Danielle - the slushie variation sounds PERFECT!

Garrett - I am definitely going to look for that book. Did you see Masumoto's piece in the NY Times Magazine yesterday? Beautifully written.

Anne - thank you!

Shaz - you've made me so envious, I've never had either rambutans or soursops. And their names! Gorgeous.

Randi - thank you! I love Russ's Egulleting.

Monisha - you hit the nail on the head.