60g sugar
60ml water
2 over-ripe peaches (150-180g peach flesh, skin included)
2 whole limes
100ml coconut milk
peach leather, to serve (see recipe)
ice, to serve
PEACH LEATHER makes 8-12 portions / preparation 10 mins plus overnight drying / cooking 10 mins
300g juicy peaches (frozen are OK if you can’t get really juicy, over-ripe peaches)
60g sugar
80ml water

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1.To make a simple syrup, put the sugar and water in a pan and stir over a medium heat until the sugar has dissolved.
2.Coarsely chop the peaches and limes (leave the skin on).
3.Put in a blender and add the coconut milk and simple syrup. Blend until smooth.
4.Either put into a shaker with ice, then strain into a martini glass, or pour into glasses over ice.
5.Garnish with the peach leather.
7.Heat the oven to 70°C.
8.Put the peaches, sugar and water into a pan and cook over a medium heat for 10 minutes, until soft.
9.Put into a blender and blend until smooth. Pass through a fine strainer.
10.Spread the mixture 1-2mm thick (or as thin as you can get it without causing holes) on a baking tray lined with a silicone mat or baking paper.
11.Put in the oven to dehydrate for approximately 3-4 hours until dry.
12.Turn off the oven and leave the leather on the tray in the oven overnight to continue drying.
13.To use as a garnish for the vai peach, cut into strips and roll up.

Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth