I think I might have to relocate to a different part of Texas. You see, Shawnda of Confections of a Foodie Bride makes some amazing margaritas all.year.long and I think I need to be in the same city as her, so we can be BFFs, hang out, and drink all her amazing drinks. I’m just sayin. I’ve added so many to my summer drink line-up, I may as well let her go ahead and make them for me 😉
But really, if you haven’t checked out her blog before, you MUST! Not only does she have some delicious drinks, but there are tons of amazing recipes and her photography and food styling is phenomenal.
For this round, I tried the Peach Margaritas that she posted recently and sweet baby Jesus they were good! I wasn’t sure how I’d feel about some of the pulp being in the drink, but the texture turned out just fine. The perfect summer drink to cool you off on those hot nights. Since we can’t all rush to Shawnda’s house, at least she’s been kind enough to share the recipes with us. 🙂
Source: Confections of a Foodie Bride
- 2 oz lime juice
- 2 oz lemon juice
- 1/2 cup water
- 2 Tbsp sugar
- 1 1/4 lb very ripe peaches
- 6 oz tequila
- 4 oz orange liqueur (I used Triple Sec)
- Salt or sugar, for rimming glasses
- Combine the water and sugar together in a small sauce pan over medium heat, and mix until the sugar is dissolved and the mixture is clear. Remove from the heat and set aside to cool.
- In a small pitcher, add the sugar water, lemon and lime juices.
- Meanwhile, fill a large pot with enough water to cover the peaches and bring to a boil (don’t add the peaches just yet).
- Fill a large bowl with enough ice and water to cover the peaches, for after boiling.
- Cut an X in the bottom of each peach and add to the boiling water. Boil for 90 seconds and then remove the peaches to the ice water bowl.
- Let sit 1-2 minutes and then remove the skin from the peaches. It should come off very easily. If it doesn’t, repeat the blanching process 30-60 seconds at a time.
- Cut the peaches into quarters, remove the pits, and throw them in a food processor or blender.
- Process for 60 seconds, until you have peach pulp. Pour the pulp into a fine strainer set over a bowl and press the mixture with a spatula to push the juice through. You’re aiming to get about a cup, which will inevitably include some of the pulp as well.
- Add the peach juice to the pitcher with the juice and sugar water,then add the the tequila and orange liqueur.
- If you want salt on your glass, rim them with salt, the add ice and fill with the margarita mixture!! Garnish with fresh peach or lime slices.