JAPANESE PEACH RECIPES

Steps:

• Cut the peach into bite-size pieces and add the lemon juice, honey and the white wine. Gently toss to coat and marinate the peach in the syrup.
• Look at this beautiful peach! This looks too good to eat but we’ll make it into a puree. Peel the peach with a knife. We recommend using soft ripe peaches to give the jello a smooth texture.
• Slice off the flesh into a bowl. It is very juicy and the soft cutting sound is so pleasant.
• Add the sugar and the lemon juice.
• With a hand blender, puree the peach. The sweetness of peaches varies so you should adjust the amount of sugar accordingly.
• Pour the marinade into the puree.
• Place the marinated peach slices into cups.
• Heat the water to about 80°C (176°F) and measure it out in a cup. Add the gelatin powder and dissolve it completely.
• Add the gelatin to the puree and mix to combine.
• Float the bowl on ice water and chill the puree to help it firm up quickly and evenly.
• Pour the puree into the cups and place them in the fridge for about 2 to 3 hours.
• Now, the peach jello has firmed up. Garnish with the mint leaves.

Steps:

• Fill a large glass 1/3 to 1/2 with ice and pour in shochu, peach nectar or peach juice, and top off with club soda. Add a twist of lemon or lime slice.