et. After that, baste with peach puree every 25 minutes. Place
To make peach puree, add peaches and simple syrup to a blender; blend together until smooth (taste and add more simple syrup if not sweet enough).
To a cocktail shaker filled with ice, add 2 ounces peach puree, vodka, peach schnapps, and lemon juice.
Shake moderately; strain into a chilled martini glass.
In a pitcher combine lemon juice, peach nectar, simple syrup and white grape juice. Transfer mixture to a serving pitcher. Pour into ice-filled glasses. Garnish with melon balls and lemon slices, if desired.
FOR ONE SERVING:
For a single serving in a tall glass combine 1/2 cup lemon juice, 1/3 cup peach nectar, 1/3 cup Chamomile-Lavender Simple Syrup, and 1/4 cup white grape juice. Add ice. Garnish with melon balls and lemon slices.
eaches.
2. Add peach juice, vanilla extract, peach extract, vegetable oil
eat, 5 minutes.
Place peach halves and lemon, cut-side
Muddle mint leaves with simple syrup in cocktail shaker.
Add peach rum, lime juice and sour mix.
Add ice cubes and shake until blended.
Serve in martini glass and garnish with slice of fresh peach.
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.
Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
Muddle with barspoon.
Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
Top off with club soda or Sprite.
Garnish with a mint sprig and a lick of peach.
Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.
an by combining the sugar, peach flavored liqueur, water and lemon
Preparation.
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
se the poppyseed or creamy peach filling. Spoon in a couple
Boil water to steep tea and mint. Steep about 15 minutes and remove tea bags. Leave mint in solution until cool. Strain into 2-gallon container. Add lemonade, peach nectar and syrup concentrate. Add the ginger ale and soda. Taste before adding Simple Syrup.
Combine peach and cucumber slices in a bowl.
Mix together the vinegar through pepper and toss with the peach and cucumber.
Combine the peaches and orange juice in a food processor; puree until smooth. Add the pineapple; puree again until smooth. Pour the simple syrup into the peach mixture; blend to combine.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
Shake first 7 ingredients (peach vodka thru ice) in a cocktail shaker. Strain into a chilled cocktail glass.
Garnish with orange wedge.
Muddle all ingredients except whiskey in a bar glass.
Add whiskey and shake with ice.
Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.
alf; remove pits.
Place peach halves in the water and
***(If using fresh peaches a simple syrup is required. Dissolve 1
To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil.
Steep for 10 minutes.
Poach peaches until tender.
Remove the skin.
Let them cool in the syrup.
Make the puree in a blender- puree the raspberries with the lemon juice.
Add sugar to taste.
Remove fruit from syrup, cut in slices remove any peach pits.
In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
Garnish with whipped cream and toasted almonds.
arlic.
Put in enough peach juice to cover the roast