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Recipe: Festina Peche honeysuckle syrup
If there's one thing I like better than drinking Dogfish Head's Festina Peche (a Meal Ticket favorite!), it's cooking with Dogfish Head's Festina Peche.
Recipe: Festina Peche honeysuckle syrup
If there's one thing I like better than drinking Dogfish Head's Festina Peche (a Meal Ticket favorite!), it’s cooking with Dogfish Head's Festina Peche. Because Sam Calagione & Co.'s new-school Berliner weisse finishes as dry as Piedmont pinot grigio, it's more versatile than you might think in savory applications, but its subtle peachiness makes it a natural in desserts.
I grilled up some peaches recently and served them with strawberry frozen yogurt and a drizzle of Festina honeysuckle syrup that’s stupid-easy to make. First, hit up Barry's Homebrew Outlet (101 Snyder Ave.) for tartaric acid, a natural preservative made from tamarind. You need only a half-teaspoon for this syrup to keep for weeks in the fridge. Then combine tartaric with two cups Festina, one cup water, two cups sugar and a cup of fresh honeysuckle blossoms — they grow all over; go foraging, or just leave 'em out — and bring to a boil, stirring to dissolve sugar. Turn down the heat and simmer for 20 minutes. Cool completely and strain twice, first through a sieve, then through cheesecloth. Store in the fridge in an airtight container, but not before drizzling liberally over vanilla ice cream, pound cake or, yes, grilled peaches. Even pups like it.
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