FROZEN PEACH MARGARITAS
You can use fresh or frozen peaches. If using fresh peaches, use 2 large peaches, peeled & cubed. Add about an extra cup of ice if needed when blending. The ice amount will vary depending on how big your ice cubes are. It is best to start with less ice and add more to reach your desired consistency.This recipe easily scales up for big parties!
Provided by Diane
Time 10m
Number Of Ingredients 6
Steps:
- In blender, combine tequila, lime juice and sugar. Blend until sugar is dissolved.
- Add peaches and ice. Blend until everything is smooth.Pour into glasses and garnish with peach and lime slices. Enjoy!
Nutrition Facts : Calories 311 kcal, Carbohydrate 45 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
PEACH FLIP FROZEN DRINK RECIPE - (4/5)
Provided by rdhch
Number Of Ingredients 5
Steps:
- In blender mix lemonade, peaches and ice. Add Sprite and Vodka and serve.
FROZEN PEACH CHAMPAGNE COCKTAILS
This recipe is a Bellini-esque slush for grownups.
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
- Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
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PEACH FLIP (BRAIDED PEACH DANISH) - SEASONS AND SUPPERS
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5/5 (4)Total Time 2 hrs 35 minsCategory Dessert, SnackCalories 212 per serving
- In a large bowl or the bowl of a stand mixer with the paddle attachment, dissolve the yeast in the warm water. Add 1/2 cup sugar, 1/2 cup of the butter, milk, salt, eggs and 2-1/2 cups of the flour. Beat until smooth. If using a stand mixer, switch to the kneading hook. Stir in enough remaining flour to form a stiff dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes or knead with the mixer until smooth. Place into a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Deflate dough. Turn onto a floured surface and divide in half. Roll each piece into a 24-in. x 13-in. rectangle. Spread 2 tablespoons of butter and 1/3-1/2 cup peach preserves to within 1/2 in. of edges. If using orange zest, sprinkle over the preserves. Combine the cinnamon and remaining sugar. Sprinkle over preserves.
- Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Place, seam side down. With a sharp knife, cut the roll in half lengthwise. Pinch one end together and twist the two strands together 3 or 4 times, keeping the cut edge facing upwards as much as possible. Pinch together the other end. Place onto a large greased baking sheet. Repeat with the second piece of dough.
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