Cut peach into small pieces.
Put all ingredients into blender.
Mix at high speed until smooth.
Serve in tall glass over ice.
Put in blender the peach, lemonade and vodka or rum.
Add ice. Blend until ice is fine.
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.
Place drink mix in large plastic or glass pitcher.
Add water; stir until mix is dissolved.
Stir in ginger ale just before serving.
Pour over ice cubes in eight tall glasses.
Combine limeade concentrate, vodka, peaches and schnapps in a blender; process until smooth.
Gradually add ice, processing until mixture reaches desired consistancy.
Serve in stemmed glasses garnished with peach slice (if desired).
.
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.
Mix blue sports drink, sparkling water, wine, peach-flavored drink, energy drink, fruit candies, and vodka together in a punch bowl.
he chicken breasts in the peach mixture and drain slightly.
Add ingredients and ice cubes.
Blend on high for 15 seconds.
lace 3 plums and 1 peach into the work bowl of
Put all ingredients in blender.
Blend well.
Serve in champagne glasses.
Yields 5 to 6 drinks.
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 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.
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.
Boil hot water and sugar until dissolved.
Mix jello, drink mix and cold water and let blend.
Serve chilled.
Put peaches in blender until pureed.
Mix with peach drink. Serve cold.
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