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Ingredients
1 ½ pounds peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 ½ cups buttermilk
⅔ cup apple juice
½ teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
THE GARNISH FOR EACH SERVING
1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach
Nutritional analysis per serving (4 servings)
31 grams carbs; 4 milligrams cholesterol; 145 calories; 1 gram saturated fat; 2 grams fat; 3 grams fiber; 609 milligrams sodium; 5 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
- Step 2
Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.
Private Notes
Comments
Delicious. But I added my own touches - liquid yogurt instead of buttermilk, added salad little mango juice, and left out the honey and salt. Garnished with parsley. (The peaches and parsley are from our garden.)