Ingredients
| 60g sugar | |
| 60ml water | |
| 2 over-ripe peaches (150-180g peach flesh, skin included) | |
| 2 whole limes | |
| 100ml coconut milk | |
| peach leather, to serve (see recipe) | |
| ice, to serve | |
| PEACH LEATHER makes 8-12 portions / preparation 10 mins plus overnight drying / cooking 10 mins | |
| 300g juicy peaches (frozen are OK if you can’t get really juicy, over-ripe peaches) | |
| 60g sugar | |
| 80ml water |
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Instructions
| 1. | To make a simple syrup, put the sugar and water in a pan and stir over a medium heat until the sugar has dissolved. |
| 2. | Coarsely chop the peaches and limes (leave the skin on). |
| 3. | Put in a blender and add the coconut milk and simple syrup. Blend until smooth. |
| 4. | Either put into a shaker with ice, then strain into a martini glass, or pour into glasses over ice. |
| 5. | Garnish with the peach leather. |
| 6. | PEACH LEATHER |
| 7. | Heat the oven to 70°C. |
| 8. | Put the peaches, sugar and water into a pan and cook over a medium heat for 10 minutes, until soft. |
| 9. | Put into a blender and blend until smooth. Pass through a fine strainer. |
| 10. | Spread the mixture 1-2mm thick (or as thin as you can get it without causing holes) on a baking tray lined with a silicone mat or baking paper. |
| 11. | Put in the oven to dehydrate for approximately 3-4 hours until dry. |
| 12. | Turn off the oven and leave the leather on the tray in the oven overnight to continue drying. |
| 13. | To use as a garnish for the vai peach, cut into strips and roll up. |
Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth