This year, as I went through all the various ways to prepare peaches, I came up with a cordial that has a dual purpose. A common preparation of peaches is canning Peaches in brandy. I love using peach leaf……….. so what I did to put a spin on this recipe was to create a brandy peach cordial(with honey)and then pack in peach leaf and mimosa blossoms. Why Mimosa?
Mimosa Flower and bark is a remedy in Traditional Chinese Medicine, that a student of mine who was trained in TC Medicine brought to me in a tincture swap. TCM uses the blossoms to nourish the “shen” or “spirit”. I found from my first drop of the blossom glycerite I was hooked. Not only do the blossoms taste exquisite but they immediately lifted my spirits. I felt lighter and more at peace. I have to say that the only thing that taste nearly is good was…………peach leaf! The two tastes together are phenomenal, like a kind of honey floral, cherry taste. After a month or so the peaches can be eaten out of the brandy and eventually the brandy strained off for use as a cooling remedy for our Summer heat which often causes a summer version of SAD. Texas gets hot. Not just a little hot but so hot that day after day of 100+ weather can create a fried and depressed kind of angst, especially around August in these parts. I have found that a little bit of peach leaf and mimosa blossom can’t gently ease the feeling of being “fried” and cool core temperature while the mimosa blossom subtly lifts the spirits. The combination is a great little remedy for Texas Summer SAD(Seasonal Affective Disorder).