It’s the ones that attract the wasps and bees and bugs. The ones that are off to the side in the half price bushels. The ones that feel like they might fall apart in my hand, smelling of sugar and nectar and wine. We LIVED off of those ones for almost 2 full weeks one August in New Jersey. The farm was a mile off our dirt road and it was a good thing. Those peaches were so far past ripe they would have been jelly if the trip was any farther. But they were the best ones. The ones my then 5 and 7-year-old boys would take two at a time out to the dock and slurp down only to run back in just as quickly covered in dripping juice to grab two more.
It’s hard to buy peaches now, so far from anywhere they have an interest in growing. (Who would blame them) but every once in a while we walk past the peach bin and smell that wonderful peachy-wine smell and we search. Picking one up, smelling, putting it back. Ignoring all the ugly stares from passers-by. Even the boys don’t care. They know what is gained when we find those super ripe almost too far gone juicy gems.
Sparkling Arnold Palmer Mocktail
If you happen to be lucky enough to find a few extra juicy peaches, even if they have an ugly bruise or two, bring them home and try them as a garnish along with some fresh thyme in this sparkling Arnold Palmer mocktail. It’s just the right balance of ice and fizz and sugar with lemon. Not quite iced tea, not quite lemonade but light and perfect for cool summer evenings. A happy bonus? No booze means they are bottomless and shareable by all.
Make It Ahead
This sparkling Arnold Palmer mocktail is about as effortless as they come which will make you feel like the cooking queen goddess (or god. I don’t judge) divine because it’s about as tasty as they come too. But it does require a teensy bit of prep work. (Mainly, pouring water in a jar and letting it sit.) About 4 hours should do the trick but if you want to make the tea in the morning and use it after work, that’ll be just fine. Just use slightly less concentrate for taste in your mocktail.
You can find the handcrafted crosshatch bowl I used for the peaches here.
Sparkling Arnold Palmer
A sparkling mocktail twist on the famous iced tea lemonade.
- 4 or 5 lemons large
- 6 oz sugar
- 8 black tea tea bags
- 64 oz water half gallon
- 6 oz sparkling water
- fresh thyme garnish
Lemon Syrup – make ahead
Juice 4-5 lemons to get about 1 cup lemon juice.
Add lemon juice and sugar to a small sauce pan.
Cook over medium low heat, stirring until the sugar is dissolved and the syrup comes to just a boil.
Remove from heat and let fully cool.
Iced Tea Concentrate – make ahead
Fill a half gallon glass pitcher or jar with cool water and add all 8 tea bags.
Allow jar to sit in a sunny warm spot until the water is very dark. About 4 hours.
Remove tea bags and store in the fridge.
Sparkling Arnie Palmer Mocktail
Fill a tall glass with ice.
Add 1 oz. lemon syrup.
Pour in 6 oz sparkling water.
Top with iced tea concentrate to your taste.
Lemon syrup and iced tea concentrate can be covered and stored in the fridge for up to one week.