Ginger Peach & Black Raspberry Water


An ice machine breaking on a 90 degree day is a sad reality of summer. When scrounging for a refreshing beverage without ice,  I decided I had to get creative. I had just gone an picked black raspberries from my favorite farm in Jersey. I decided to macerate the berries with a few slices of ginger, peach & citrus then submerge them in water and stuck it in the fridge. The water instantly turned a brillant red and was absolutely refreshing. Now I like to take on of my 32oz. mason jar and leave it in the fridge with water fruit I have laying around. Weather it be to cool down, mix up the usual water chugging you need on these hot days, or to spice up a cocktail, I'm positively smitten with the simplicity and versatile uses of this flavored water. Now this recipe is merrily a suggestion, the brilliance behind this water is to use what you have on hand. Play around and experiment with different fruits, add a dash of honey or maple syrup and refill it and just leave it in the fridge to have around at all times. 

Ginger Peach & Black Raspberry Water

32 oz of water

1/2 cup raspberries

1 peach

1 lemon

ginger root to taste

honey or maple syrup, to taste (optional) 

Grab a large jar and macerate the black raspberries and peaches. Add the juice of 1 lemon and add 3 slices of ginger root, cover with water. Allow to sit in the fridge for a minimum of an hour. Replenish after each use and enjoy on its own or with your favorite spirit! 

Local Mixed Berry & Lemon Thyme Tart

The pick-your-own farms that litter the Delaware river bed are in full season.The fertile land holds many of my earliest childhood memories that is the joy of gorging yourself in a field of fresh ripe berries that are just waiting to be eaten.

This weekend my sister and I picked our hearts out at Phillips Farm in Milford, New Jersey. This sprawling and vast 200 acre farm sits above the mighty Delaware River and offers an amazing selection of pick-your-own strawberries, blueberries, blackberries, raspberries & peaches

After picking our black raspberries and blueberries, we headed home to help prepare for a feast that night, a celebration of my sisters return to the States. Her father, a veteran pastry chef turned IT professional, had been preparing food for the occasion and smoking a brisket all day. I decided to make a dessert from the fresh berries we had picked that day for the occasion and came up with this recipe.

The tart was a lovely, indulgent and refreshing finale to the mass feast dubbed 'Lynchfeast' and was shared in the wee hours of the night over candle light on the patio overlooking Lynch creek where the feast was held. The tart was devoured that night and no evidence remained except the berry blood stained grins that were on the faces of the satisfied friends and family. 

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