Peach Puree

Photo by Michael Piazza / Styled by Emmet Kelty

4 peaches
1 cup sugar
1 lemon

Add pitted peaches, sugar and lemon to a blender and puree, then pass through a fine sieve (for just one drink, you can use half of a peach muddled with a teaspoon of sugar and a ¼ ounce of lemon juice instead of making the whole amount of puree). Store any extra puree in the refrigerator, and use within one week.

This recipe appeared in the Summer 2016 issue.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.