Peach Basil Cooler Food

PEACH-BASIL COOLER

Steps:

• In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely., Place peach mixture in a blender; cover and process until blended. Strain into a pitcher; add additional cold water to reach desired consistency. To serve, fill glasses with ice. Pour peach mixture halfway up glass; top with club soda or, if desired, champagne. Serve with additional basil.

PEACH BASIL ICED TEA

Steps:

• Put tea bags and basil in a quart-size glass measure or heatproof bowl.
• In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
• To make simple syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

GRAPEFRUIT AND BASIL MARTINI

Steps:

• Muddle a couple of the basil leaves with the simple syrup in the bottom of a mixing glass or shaker.
• add the other ingredients, plus ice.
• Shake until very cold and pour into a martini glass.
• Place a nice-looking leaf in the drink.

CUCUMBER AND PEACH SALAD WITH HERBS

Steps:

• Vinaigrette:
• Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
• Salad and assembly:
• Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
• Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
• Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.

PEACH WINE COOLERS

Steps:

• In a 2-qt. pitcher, combine the peach slices, brandy, honey and lemon slices; stir in wine. Refrigerate for 2-4 hours or until chilled., Just before serving, stir in sparkling water. Serve over ice.

BASIL PEACH PEPPER PARMESAN COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
• Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
• Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
• Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.

PEACH-BASIL SANGRIA

Steps:

• In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
• Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

PEACH-AND-BASIL CRUMBLES

Steps:

• Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
• Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
• Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

BASIL PEACH SALAD DRESSING.

Steps:

• Mix together all of the ingredients except the peach.
• Peel the skin off the peach by putting it in boiling water for about 30 seconds, then dunk it in cool water.
• Slice the fruit, and mash it together to make a kind of paste. If you want a less chunky texture you can do this in a food processor or blender. I just squished it with a fork.
• Mix the vinaigrette mixture into the peach until well combined and use as a salad dressing. :).