Freeze peach/lemon puree in ice cube trays.
then use 9 cubes of the puree in the drinks.
Pour into stemmed glasses.
Garnish with peach and lime slices.
Pour peach nectar into a champagne flute or jice glass.
Gently stir in the sparkling white grape juice & serve garnished with a lime twist.
Place peaches, honey and a small amount of milk in blender. Puree until almost smooth.
Add remaining milk, ice cream and extract.
Blend until smooth and frothy, about 1 minute.
Serve in tall chilled glasses garnished with fresh peach slices.
Yields 5 glasses.
Mix together the peach nectar and lemonade in a large glass pitcher.
Top with the sparkling juice and raspberries.
Pour the spritzer into tall ice filled glasses, and garnish each with a slice of peach.
Enjoy!
se the poppyseed or creamy peach filling. Spoon in a couple
Fill a tall glass with ice. Pour iced tea, vodka, and peach schnapps over the ice.
In a blender, blend ice cream and 1/2 cup sliced peaches until smooth, but still thick.
Pour into 2 chilled stemmed glasses. Add Schnapps and club soda and garnish with additional peach slices.
Makes 2 drinks.
Cut a wedge out of one of the peaches to use as a garnish. Peel the peaches and cut out the pits.
Pour all ingredients into a blender. Blend well at high speed. Pour into glasses and garnish with the peach wedge.
Mix drinks together in punch bowl.
Add broken-up sherbet a little at a time.
Put all ingredients in blender.
Blend well.
Serve in champagne glasses.
Yields 5 to 6 drinks.
In a blender container, combine undrained peach slices, pineapple juice, egg, ice cubes, lemon juice and vanilla.
Cover and blend until smooth.
Stir in cream.
Slowly pour in carbonated water (stir in an up and down motion).
Pour into chilled glasses. Makes about 8 servings.
alf; remove pits.
Place peach halves in the water and
separate bowl mix non-alcoholic beer, egg and oil until
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
ercent done.
Add the Peach Bourbon BBQ sauce during the
minutes.
Place 1 peach half, rounded side down, in
ll but 2 of the peach halves. Whip 3 1/3
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
eanwhile, for the peach topping, combine reserved peach juice with enough cold