If Beethoven had been a mixologist instead of a composer, this might have been one of his signature pieces. It’s sweet and pleasant at first, with a bit more excitement as the limeade melts and makes its presence known. The limeade ice cubes are key. Give them a bit more kick, if you like, by simmering a couple slices of fresh ginger in about a half cup of water until it’s reduced by half, to use in the simple syrup you make for the limeade. Either way . . . . Enjoy!!! - AntoniaJames —AntoniaJames
Test Kitchen Notes
This Moonlight Sonata is anything but a lullaby! The fresh mangoes lead the way while the acidity of the lime and orange harmonize blissfully. The subtle peach flavor provides a solid base line ... top it off with champagne and you have a lively tune. If you don’t have the patience for limeade ice cubes, you can pour the chilled limeade directly into the mix without worry. Best enjoyed with sunshine and sand. - CatherineJagers —The Editors
1 very ripe mango
Juice of 1 large navel orange
1 cup chopped peaches (frozen, home-canned or fresh)
4 twelve–ounce bottles of GUS (Grown Up Soda) - or other very dry - ginger ale
One large bottle seltzer water OR a bottle of Prosecco OR a combination of both
Limeade ice cubes made from homemade limeade (Please see note below.)
You'll need 4-6 limes and sugar to taste for that.
Mint or lime slices for garnish.
Note: You can use Reed's Ginger Beer instead of the GUS, if you like.
Chill the ginger ale, seltzer and/or Prosecco. Chill your pitcher, too.
Peel the mango and cut/scrape the pulp into a blender.
Add the orange juice and peaches. Puree for about two minutes. Push through a fine-mesh sieve.
Pour into the chilled pitcher with the ginger ale and seltzer water and/or Prosecco.
Stir well. Serve over limeade ice cubes, and garnish with mint or a slice of lime.
Note: To make one tray of limeade ice cubes, make a simple syrup (easily done in a one cup glass or plastic measuring cup in the microwave) by cooking 4 tablespoons of granulated sugar with 4 tablespoons of water until the sugar dissolves. Squeeze 2 or 3 limes directly into the cup. Stir well. Immediately add enough cold water to fill up the ice cube tray (1 to 1 ¼ cup total, for most trays). Freeze. Make as strong or sweet, or not, as you like. To serve 8, you should make two trays. ;o)
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)