When the weather hits the triple digits, we've got necessities: coconut water, a legit hat, and 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.
Make The Peach Melba purée: Reserve about 12 to 20 raspberries for garnishing the cream sodas and then combine remaining raspberries with peaches, sugar, lemon, and salt in a blender or food processor and purée 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 purée.
Make 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 purée, a few ice cubes, then top with soda and a spoonful of coconut milk. Garnish with reserved raspberries and serve.