Creamy, fruity, and refreshing. The basil garnish pairs perfectly with the hint of olive oil. This recipe contains raw egg; if that’s a concern, use pasteurized.

• Pit and coarsely chop two of the peaches and place in the jar of a blender. Pit the remaining peach and cut into 8 wedges; set aside.
• Add the egg white, honey, olive oil, and lemon juice to the blender and purèe. Transfer the mixture to a serving pitcher and gently stir in the sparkling water. Pour into ice-filled glasses, garnish with lemon slices and basil sprigs, and serve.