Helen Clipsom

The gadget for making these is a nutribullet. Blend the fresh peach (or nectarine) with a handful of ice, lemon juice to taste and a tablespoon or so of the fizz to loosen the mix. You can then pour the rest of the fizz into the nutribullet and stir gently if necessary before serving. Gives exactly the right fluffy texture.

Incidentally I have seen in various recipes that the peaches are cooked first. This works perfectly with ripe uncooked fruit.

Comment was a bit tongue in cheek - kind of 'what contains 3 units of alcohol and needs a juicer'? I'm sure it tastes great.

Does 'freshly extracted carrot juice' require a juicer, Nutribullet, or some other piece of equipment usually found in the back of the cupboard of someone who went on a 'detox' after Christmas :)

A favourite of mine but (oh the sacrelige) I used to make it with parma violets gin (either Imaginaria or Miss Mollies, can't remember now) in the creme de violette measure, plus a teaspoon of the liquid from a jar of maraschino cherries as well as the maraschino liqueur.