A few weeks ago, the first Texas peaches hit our grocery store. And just in time. We were working out the logistics for a weekend trip to Fredericksburg to pick peaches. But there they were. 3.1 miles away.
For only 98 cents a pound.
There are times you pay for an experience and then there are times you take care of business with an inexpensive 15-minute run to store.
I chose the latter.
It seemed only fitting that our first peach purchase of the season went to a pitcher of margaritas. I used sweet peaches that were so ripe, they seem to bruise just by touching them. And that first bite sent juice running down onto my shirt.
We made a few versions of peach margaritas, some using blended with fresh fruit and another using a canned nectar. We also played around with the homemade margarita mix and liked a half lemon-half lime so the delicate peach flavors were enhanced with lemon and not totally overwhelmed with the lime. I have this hangup where I don’t like pulp in my drinks but we very much preferred the blended fresh peach margarita to the canned version. And I think you will, too
Peach margaritas made with fresh peaches blended with tequila and lime.
- For the homemade margarita mix:
- 2 oz lime juice
- 2 oz lemon juice
- 1/2 cup water
- 2 Tbsp sugar (or the equivalent in your favorite sweetener)
- For the margarita:
- 1 1/4 lb very ripe peaches (4-6, depending on size)
- 6 oz tequila
- 4 oz orange liqueur
- Salt or sugar, for rimming glasses
- Lime or peach slices, for garnish
- Stir the water and sugar together in a small sauce pan over medium heat, just until the sugar is dissolved and the mixture is clear.
- Set aside to cool and then add to a pitcher with lemon and lime juice.
- Bring a large pot of water to boil (enough to cover the peaches when added, without overflowing).
- Prepare a large bowl with ice and water (enough to cover the peaches when added, without overflowing).
- Cut an X in the bottom of each peach and add to the boiling water.
- Cook 90 seconds before removing with a slotted spoon and transferring to the ice water.
- 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 in halves or quarters and place them in a food processor, discarding the pits.
- Process for 60 seconds, until you have peach pulp.
- Pour the pulp into a fine strainer set over a bowl.
- Stir the mixture with a rubber spatula or spoon until you get 1 cup (you'll get quite a bit of pulp, too, but not all of it).
- Add the strained peach mixture to a pitcher with the homemade margarita mix, followed by the tequila and orange.
- Stir to mix well.
- Serve in small glasses, rimmed with salt or sugar, over crushed ice.
Yields: 4 servings
Estimated time: 30 minutes