As a teacher by day who is on her Spring Break this week, I’m thinking Spring. Many of my friends and family have left for vacation for warmer weather and if you’ve been staying local, …
As a teacher by day who is on her Spring Break this week, I’m thinking Spring. Many of my friends and family have left for vacation for warmer weather and if you’ve been staying local, you know that we were hit with snow this week. Come on Mother Nature, get it together.
If I can’t actually be at a 90 degree tropical location, I’m going to at least pretend I am. This peach slushy would be perfect in August when peaches are in season, or for me, it’s whenever the sun has come out and I want to pretend it’s a warmer season.
This recipe inspiration comes from Tiegan Gerard of Half Baked Harvest, who has a delicious strawberry basil margarita recipe. I love her thought to pair fruit and herbs in her cocktails, which is a trend I have always done.
For this refreshing drink you will need
1 ripe peach, sliced (I used a nectarine since peaches are not in season)
4 tbsps sugar or honey
2 fresh thyme sprigs
1 bottle white wine or rosé
4 cups frozen peach slices
To make the peach thyme syrup, boil 3/4 cup water to fresh peach (or nectarine) slices, honey, and thyme to a boil. Once boiling, simmer for 5 minutes, then remove from heat and strain into a glass jar. The goal of this is to get any thyme sprigs out of the syrup. Chill the syrup for 15 minutes in the fridge.
In a blender, combine frozen peaches, wine, peach/thyme syrup, and 1/2 cup of ice and blend until slushy! If you’d like it a little stronger, feel free to add some vodka. Enjoy!
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