What's Fresh at the Phinney Ridge Farmers Market? Peaches!

Ross Reynolds speaks with Rachael Coyle of Coyle’s Bakeshop about peaches at the Phinney Ridge Farmers Market and gets a recipe for peach-infused lemonade with basil.

Rachael Coyle's Basil & Peach* Lemonade

Makes about 12 eight-ounce servings

Ingredients: 2 cups white granulated sugar, 1 bunch fresh basil, 2 ripe yellow peaches cut into approximately 1-inch pieces, 1 cup fresh-squeezed lemon juice

In a small saucepan, combine the sugar with 2 cups water and bring to a boil. Shut off the heat and add the basil (stems and all), making sure to submerge entirely. Cover and let steep for 12 minutes and strain. (Resist the urge to press on the basil in the strainer — doing so will release some bitter flavors).

Measure out 2 cups of the basil syrup and combine with the lemon juice and 8 cups of water. Add in the chopped peach (with skin please!) and let refrigerate overnight.

*Nectarines also make a delicious version of this lemonade.