Peach, Mint and Cucumber Mocktail

Hands up those who've read any of Mark Kurlansky's books?  He is an American journalist and food historian, some of his bestsellers being Cod, Salt, and his forthcoming Salmon.  And he has also written a book called International Night, with his then-teenaged daughter Talia.  Once a week a globe was spun, a country was chosen, and they made meals from that country's cuisine together.

fruity mocktail

       
One of the countries they actually travelled to (to do a cooking class, no less!) was Morocco.  They stayed at La Maison Arabe (as you do), and drank delicious mocktails at the bar.  Hilariously, since I (accidentally) looked up this riad/hotel in search of a recipe for this drink, I have been bombarded with emails from Trip Advisor asking me how my planning is going for my trip to Marrakech!!  

fruity and refreshing

Rashid the bar tender there, made/makes a drink called Morojito, which consists of pineapple juice, mint syrup, lime, and ginger.  This is NOT that drink :-)  Mark and Talia mention how much she liked Rashid's mocktails, including one with peaches, cucumber, mint syrup and coconut cream.  They were the only clues I had to this drink, so here is my version of what it may taste like.  You're welcome, my friends.  (And maybe tip in a splash of vodka when nobody's looking.)


Original recipe: Sherry's Pickings

Serves 4-6


ingredients:


1/2 cup (125 mLs) water

1/2 cup (125g.) caster sugar

a small handful of fresh mint leaves

1/2 kilo (1.1 lb) peaches or nectarines, cut into large chunks

150g. (5.3 oz) Continental cucumber, peeled and cut into chunks

1/2 cup (125 mLs) coconut cream

sparkling mineral water, to serve
  

Method:


First make the syrup by putting the water and sugar into a small saucepan on a medium-low heat.  Stir till the sugar dissolves, then let it simmer for a few minutes.  Throw in the mint leaves, and put aside to cool

Now take the peaches, and cut them into large chunks

Peel and chop the cucumber into big chunks, too

Tip the fruit (yes, cucumber is a fruit) into a large food processor or a really big, powerful blender - and whizz - a lot!  Keep whizzing and whizzing till you have a very smooth fruity purée

Now pour in 100 mLs (3.5 oz) of the mint syrup (which you have strained thru a sieve to get rid of the leaves), and all the coconut cream

Whizz again!  

Grab a large jug, pour the mixture into it, then place in the fridge for a couple of hours.  Serve by filling a glass with about 2/3 purée, and adding a really big splash (or several) of sparkling mineral water - it will fizz up most delightfully.  Lie back, and picture yourself by the pool in downtown Marrakech ...

Makes about 800 mLs/27 fl oz of purée

simmer the minty syrup for a few minutes

chop up your peaches or nectarines 

and the cucumber

whizz and whizz... till smooth and airy

all ready for the sparkling mineral water 

and drink - oops! forgot the mineral water

You probably know that peaches and nectarines are the same fruit (Prunus Persica) - except for one recessive gene which makes nectarines smooth rather than hairy.  So either fruit is good for this recipe.  Mm, perhaps a bald fruit would be better - tee hee:-)  You can keep the extra syrup in the fridge for several days, or just add it to the mineral water for a minty beverage. 

artwork © Sherry's Pickings

Riad Leila - Wikimedia Commons public domain Author Stephen Johnston