It’s clearly peach season, but the end is nigh. While I’m not sure if I’ll make it out picking before the last of the fruits fall from the trees, I am dead set on stuffing my face with as many as humanly possible.
Not only that, but I’m intent on using them in as many unusual ways as possible. Like Monday’s Peach Caramels, this soda is a stellar way to use your end-of-the-season peaches.
I was curious if the same yeast-carbonation technique we used to make ginger ale this past spring would work for other soda flavors.
The short answer is: yes.
I think you could ferment sugar water if you really wanted to.
But this peach concoction is so much better.
I infused the fresh peach soda with lemon verbena – a gorgeously fragrant herb that I’ve been growing on the balcony but have yet to find a use for.
As it turns out, the verbena turns is the perfect complement for peaches, enhancing the peachiness (if that’s even possible). But since I know it’s not exactly something you can go buy at the grocery store (and surely I don’t want you to miss out on this amazing soda) you could use basil, lavender, thyme, mint, or any herb, really, in its place. And unlike the caramels where the peach was barely distinguishable, here the peach is front and center. Like drinking a ripe peach. A perfectly ripe, perfectly effervescent peach.
*Champagne yeast can be found in beer/winemaking supply stores or online. It has a more refined flavor than bread yeast and makes for a perfectly fizzy soda.