When the weather hits the triple digits, we've got necessities: coconut water, a legit hat, sunnies -- we pretty much can't bear it without them. But then there are the not-so-necessary necessities -- you know, the ones we actually can't imagine being without even if we would, in fact, survive, like this Peach Melba Coconut Cream Soda.
Cream soda hails from soda fountain lineage that includes the malted and the egg cream. True, the peach melba piece of this Peach Melba Coconut Cream Soda is such a classic that your grandmother probably had it for dessert at her prom, but we couldn't help make it a little more 2014 than 1950s.
So this is how it went down: we took the elements of peach melba - peach and raspberries -- and just sweetened them a tad bit. Then we layered it with pomegranate molasses (a must if you like a tart kick to your sweets like we do), ginger ale (though club soda works if you're going uber classic), and a finish of coconut milk. No, not the lite stuff but real, creamy, coconut-tasting coconut milk. Mostly because you can then close your eyes and imagine drinking a real-deal coconut, which the thought alone brings your core body temp down 20 degrees (or so we hope). So, no, there will never be a moment where you have to have this Peach Melba Coconut Cream Soda until that moment when you absolutely, positively have to have it!
peeled and pitted
For the Peach Melba puree: Reserve about 12 to 20 raspberries for garnishing the cream sodas then combine remaining raspberries with peaches, sugar, lemon, and salt in a blender or food processor and puree until very smooth, at least 30 seconds. Taste and add more lemon juice or raspberries if you want it more tart or add more sugar if you want it sweeter. Whisk in 1/2 cup club soda or ginger ale to just lighten up the puree.
Peach melba puree can be made up to 1 day ahead. Stored refrigerated in an airtight container.
For the Coconut Cream Sodas: If you want to give the cream soda a bit more edge and a tad more tart, add just enough pomegranate molasses to coat the bottom of each glass. To each glass then add 1/3 cup puree, a few ice cubes, then top with soda and a spoonful of coconut milk. Garnish with reserved raspberries and serve.
Food styling and photography by Aida Mollenkamp