Cocktails with Peach purée
Peach purée is peach flesh blended and sieved smooth, added to drinks as a fruit base.
How it's used
It gives fruit, gentle sweetness and body in one measure; the body is what makes a Bellini more than peach-flavored Prosecco. White peach is the traditional choice for a Bellini. Taste for sugar before you build, since bar purées run from unsweetened to nearly syrup.
Substitutes for Peach purée
Homemade fresh peach purée
Blend ripe peeled peaches and strain. About ⅛ teaspoon of ascorbic acid per liter of purée stops browning.
Purée from canned peaches in juice
Drain and blend. Swaps measure for measure and runs only a little sweeter than fresh.
Purée from peaches in heavy syrup
Carries about twice the sugar. You will need about ¾ barspoon less syrup per 30 ml of purée.
Yellow peach purée
A drink built for delicate white peach comes out sharper and more orange.
Peach nectar
Purée thinned with water and sweetened. It gives a thinner, slightly sweeter drink.
