Sarah Waldman is living the dreamy life. Born and raised on the mainland, she now lives on the island of Martha’s Vineyard with her husband, two young boys, and oodles of healthy seasonal recipes that celebrate family. I’m a huge fan of her Summer Tacos; want to bury myself in her Blueberry Schlumpf; and with this Peach Frozen Yogurt, we’re all covered for the last very hot days of summer.
I’m delighted that Sarah’s sharing an effortless teacher’s (or anyone) gift at the time of year when another jar of tomato sauce might make us all crazy. Bubble up these Orchard Fruit Soda Syrups with simple seltzer; or gift them with a tiny bottle of seltzer. Either way, the last bit of fruit from your local orchard will top off a wonderful season. And be sure to keep an eye out for Sarah’s cookbook, Feeding a Family; a Year of Simple and Healthy Family Dinners, due out in spring 2017.
Ever since I can remember, seltzer water has not only been my drink of choice but the beverage obsession of those around me. I vividly recall sitting on the kitchen floor as a young girl watching my mom pull out her manual seltzer machine, wrestling the parts together, pumping it up, and pouring tall glasses of “soda” for my sister and me.
As a teenager I would buy bottles of raspberry-flavored seltzer from the corner store while walking “uptown” with my friends. In college, empty, fizzy water cans littered my dorm room, and while pregnant, it was the only drink I wanted for 9 months. Now, as a mother of two young boys, I field requests for the bubbly beverage on almost an hourly basis. I guess it is in their DNA.
To help celebrate the start of school and our favorite drink, we made small batches of plum, peach, and apple fruit syrups, presented with cute bottles of bubbly, as teacher gifts. Just a few tablespoons of the potent, rich fruit syrup drizzled over ice and topped with fizzy water makes the perfect late afternoon pick-me-up for teachers and students alike.
Families are not the only ones transitioning from summer to fall. New England orchards are holding onto late summer crops (plums and peaches) while starting to produce fall favorites (pears and apples). After hitting up the pick-your-own orchard or neighborhood farmer’s market, put some of your fruit to use in these vibrant plum, peach, and apple mixes simply made from ripe fruit, lemon juice, water, and agave nectar.
Cheers to fall and all the teachers out there.
Plum, Peach, or Apple Syrup + Orchard Fruit Soda
Makes: 4 ounces of syrup (1 gift, 3 to 4 glasses of sodas)
Ingredients:For the plum, peach, or apple syrup
- 1 cup plums (about 2 whole plums), peaches (about 1 whole), or apple (about 1 whole), roughly chopped
- 3/4 cup water
- 1 tablespoon raw agave nectar (sub honey if you’d like)
- 1/4 lemon, juiced
- 4 ice cubes
- 3 to 4 tablespoons fruit syrup, recipes below (plum, peach, or apple)
- Seltzer water
Directions:Make the plum, peach, or apple syrup
- Combine the fruit of your choice (plum, peach, or apple), water, agave, and lemon juice in a small saucepan. Bring the pot to a boil, reduce the heat to a simmer, and cook for 10 to 15 minutes, until the fruit is falling apart. After about 7 minutes, mash the fruit up with a potato masher or the back of a fork. If the mixture gets very thick, simply add a few tablespoons of water.
- Once the fruit has simmered for 10 minutes and is very soft, remove the pot from the heat. Set a small strainer over a bowl and strain the cooked fruit through, gently helping it with the back of a wooden spoon. Transfer the strained syrup to a 4-ounce glass jar.
- Fill a glass with ice. Spoon in a few tablespoons of fruit syrup then fill with seltzer water. Pop in a straw, give a gentle stir, and enjoy immediately.
- 3 4-ounce glass jars with lids
- 3-feet thin ribbon
- 3 gift tags
- Simply tie ribbon around the lidded jar, attach a gift tag, and present the orchard fruit syrup with a small bottle of sparkling water.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.