It’s hot over here in the South of France so I’ve been playing around with icy objects to create new ways to keep our beverages chilled. One of juiciest things I’ve come up with are peach nectar ice cubes. They add a rich, subtle sweetness and lovely color & texture to our apéritifs. They also make it breeze to throw together a platter of Aperol Spritzes or Bellini’s.
The only thing hotter than the temperature here these days is an Aperol Spritz. All over France and Italy these are the drinks of choice morning, noon and night. Everywhere we go there are people sitting at outdoor tables with these bright orange drinks, usually served in a fish bowl shaped stemmed glass filled with ice. But your typical ice cubes, I find, melt too quickly and dilute the unique herbaceous ~ bitter orange flavor of the Aperol.
On the other hand, a peach nectar cube adds a deeper dimension of color and flavor, n’est ce pas?
Here’s how I made them: I dropped a fresh apricot slice into each cavity of a standard ice cube tray and then filled them with peach nectar.
After about 4 hours they were frozen, though they were a little softer than an ice cube made with water. To get them out in tact I let them sit out on the counter for a couple of minutes and then eased a fork into one side and they popped out beautifully.
Bellini’s are a festive, mellow drink to serve any time of day for brunch or late into the evening. We served them the other night to celebrate the end of a fun visit. To make them I dropped a cube in each of the glasses {we are very casual at Pied de Eze, I’ve yet to pull out a stemmed glass}.
I filled the glasses 3/4’s of the way with champagne
and then topped them off with a splash of peach nectar.
As as the champagne was sipped away I topped the glasses off with more champagne to blend with the melting nectar.
Here’s the standard recipe for the Aperol Spritz:
3 parts Prosecco or white sparkling wine
{you could also use a dry white wine or a rosé}
{you could also use a dry white wine or a rosé}
2 parts Aperol
1 part sparkling water
Orange you dying to try this at home?
For more icy inspiration you may want to visit…
 |
| Icy Orbs |
á votre santé.
We had recently done something terribly similar here in South West France. Putting some blueberries and red currants in ice cubes and freezing them with water. They don't add any flavour as such but they do create a beautiful coloured water. I love summer aperos out on the terrace. What could be better! Have a wonderful weekend.
FO — I love how currants are so available in France, they are beautiful frozen in drinks. I agree, the Aperos are so refreshing, sante!