Peach Sake

Recipe from Above restaurant

Adapted by Matt Lee and Ted Lee

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Ingredients

Yield:1 liter
  • 2 to 3ripe peaches
  • 1liter sake, chilled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

367 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 2 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut peaches in half, and remove pits but not skins. Slice thin, and place in large Mason jar or pitcher. Pour sake over the peaches, cover and refrigerate 24 hours.

  2. Step 2

    Strain sake through cheesecloth into clean decanter, reserving peaches. Serve immediately, with 3 or 4 peach slices in each glass, or refrigerate sake and peaches in separate containers for later. Infused sake will keep 4 to 5 days in sealed bottle in refrigerator. Peaches will keep 3 days.

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Credits

Adapted from Above

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