Peach Margaritas

by Shawnda on July 5, 2012

in Beverages,Cinco de Mayo,Fruit,Margaritas,Mexican & TexMex,Peaches

Fresh Peach Margaritas

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

Peach margaritas made with fresh peaches blended with tequila and lime.

Ingredients

  • 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

Instructions

  1. 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.
  2. Set aside to cool and then add to a pitcher with lemon and lime juice.
  3. Bring a large pot of water to boil (enough to cover the peaches when added, without overflowing).
  4. Prepare a large bowl with ice and water (enough to cover the peaches when added, without overflowing).
  5. Cut an X in the bottom of each peach and add to the boiling water. How to Peel a Peach
  6. Cook 90 seconds before removing with a slotted spoon and transferring to the ice water.
  7. 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. How to Peel a Peach
  8. Cut the peaches in halves or quarters and place them in a food processor, discarding the pits.
  9. Process for 60 seconds, until you have peach pulp.
  10. Pour the pulp into a fine strainer set over a bowl.
  11. 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).
  12. Add the strained peach mixture to a pitcher with the homemade margarita mix, followed by the tequila and orange.
  13. Stir to mix well.
  14. Serve in small glasses, rimmed with salt or sugar, over crushed ice.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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{ 16 comments… read them below or add one }

1 Katrina July 5, 2012 at 4:16 am

Mmm so tasty looking! Love it!

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2 Krissy@DaintyChef July 5, 2012 at 6:07 am

I have been waiting for this recipe! We don’t have peaches quite yet in NJ, but as soon as we do, I am making these!

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3 vanillasugarblog July 5, 2012 at 7:29 am

love when you make margaritas!
so creative.

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4 Laura July 5, 2012 at 7:37 am

The orchard told me Friday, the ones in the store aren’t worth buying here. These are beautiful. Can’t wait to give them a try this weekend! *fingers crossed*

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5 Maggie @ A Bitchin' Kitchen July 5, 2012 at 9:24 am

This looks delicious! I’m soooo excited for good peaches to get to where I live in VA. So far they’ve all been kind of blah. I want one of these right now!

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6 Ann P. July 5, 2012 at 1:39 pm

That’s the coolest way for peeling peaches! I’ve only ever done that with tomatoes; who knew it would work on peaches too! SO awesome, especially since I hate eating their fuzzy skin. Blegh!

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7 Jessie July 5, 2012 at 3:11 pm

These sound yummy!

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8 Angela July 5, 2012 at 4:19 pm

Roll on the weekend so that I can try these out.

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9 Joanne July 5, 2012 at 7:47 pm

Lucky lucky lucky! I’m still waiting for southern peaches to hit over here…no luck yet, but I’m keeping my eye open! Maybe I can find some before this weekend…I’m supposed to be moving and I think these will be just the thing to take the edge off…

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10 foodiebride July 5, 2012 at 8:21 pm

Ugh. Moving sucks. I will be thinking of you. Might I suggest that you forget the peaches and the orange liqueur, just cut some lime wedges and drop a curly straw into the bottle of Sauza.

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11 Julie @ Sugarfoot Eats July 5, 2012 at 8:14 pm

I just bought some peaches here in Austin too. Totally know what you mean about the juiciness!! Love it!

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12 Katherine July 6, 2012 at 2:08 pm

Loving the peaches in the stores right now. We went peach “picking” this last weekend, too, and there is a whole lot of jam, scones, salsas, and now margaritas in our future. Bring on peach season!

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13 Megan July 12, 2012 at 10:47 pm

This is the best idea ever!

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14 Joan July 27, 2012 at 6:08 pm

Great recipe but my peaches must not have been ripe enough. Could not taste peaches.

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15 Lisa August 18, 2012 at 7:24 pm

Cute glasses! Details, please? :)

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16 Christina @ Christina's Adventures August 28, 2012 at 8:06 pm

made this tonight for my hubby’s birthday – and they were GREAT!! Thanks for the recipe!! :)

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