In large punch bowl, mix Hi-C peach drink and ginger ale. Add ice cream last or just before serving.
Add more ginger ale as needed.
Put peaches in blender until pureed.
Mix with peach drink. Serve cold.
Boil hot water and sugar until dissolved.
Mix jello, drink mix and cold water and let blend.
Serve chilled.
Fill 2 tall glasses with ice cubes. Pour in equal parts peach nectar and orange juice to fill the glasses. Stir.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
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Add Jell-O/peach mixture to the center of
1. Muddle the mint leaves and peach slices* gently in the bottom of a highball glass with a little lemon juice.
2. Add ice and the remaining ingredients.
3. Stir and garnish with a generous mint sprig.
*Note: If peaches are out of season, prepare the drink without.
Combine the vodka, peach liqueur, peaches, and ice in a blender.
Blend until smooth.
Add the raspberries and blend briefly, until berries are broken but not completely blended in to the drink.
Pour into two balloon glasses and garnish with fresh mint.
he chicken breasts in the peach mixture and drain slightly.
lace 3 plums and 1 peach into the work bowl of
Mix all ingredients in a blender until smooth. (If you aren't using the fruit you can just stir it up with a spoon).
Both nutritional yeast and blackstrap molasses are strong flavors. If you aren't accustomed to them use less at first and increase the strength a little at a time as you get used to them.
If you can't drink it all at once it will keep in the fridge all day -- just stir it up again as needed.
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
Peel and thinly slice peaches.
Squeeze fresh lemon sparingly over prepared peaches, then evenly sprinkle the sugar over this. Stir in the cherry 7-Up and peach soft drink.
Refrigerate.
Combine the first 3 ingredients, stirring until gelatin dissolves.
Add water, drink mix and pineapple juice.
Stir until lemonade dissolves.
Divide mixture into two 1-gallon size, heavy-duty, Ziploc plastic bags.
Seal and freeze.
Place frozen mixture in a punch bowl; let thaw partially.
Add 1 bottle lemon-lime beverage to each bag of peach mixture in bowl.
Stir gently.
Yields 2 gallons.
s directed, following no cholesterol recipe.
Spoon batter evenly into
Build in highball glass filled with ice, stir and enjoy!
riginally picked up the recipe at Gail's Recipe Swap (posted by
Freeze all the ingredients, except 7-Up.
When ready to serve drink, mix 1/2 slush and 1/2 Seven-Up for each drink.
Blend peach, lemon juice, and sugar in a blender until smooth; measure 1 ounce of puree. Reserve remaining puree for another use.
Fill a pint glass with ice; add peach puree, lime juice, vodka, triple sec, cranberry juice, and simple syrup. Cover and shake. Strain drink into a martini glass.
Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.