Here we go again.
And by we, I mean me … once again, I’m off making deliciously crafty cocktails that go down way too easily – and if you’re not careful, you’re gonna end up in a state of comatosity.
I’m not kidding – after a nice, healthy pour of this frothy sensation, I was ready for a nap.
But isn’t this what summer’s all about? Sweet peaches, fresh basil, crisp white wine and tequila … it’s starting to look like I took my favorite things about summer and stuffed them all into a blender, isn’t it?
It kinda is what I did, but let me just say, this is one of the best cocktails I’ve ever made. It’s truly unique, yet all of the flavors harmonize perfectly.
I’ve had my mind on a peach and basil margarita for a while, but when I saw this week’s recipe for The Food Matters Project (click here for the original recipe on Jennifer’s blog, simple & amazing), my mind was set on a frozen sangria. I loved that idea because typically sangria needs to sit overnight to allow the flavors to meld – but when you’re going frozen, that rule goes out the window! I realized that the flavors in my margarita plan would be ideal for a frozen sangria.
What’s even better about that is, even though fresh peaches are so ridiculously gorgeous right now, this recipe uses frozen peaches. A convenience item, my dears! Now, if you want to use fresh, I’m not here to stop you – you can simply drop your peaches into a pot of boiling water for one minute, and then their skins will peel right off. You can slice them yourself and drop them into the blender with ice – or not, the choice is yours. However you go about this one, please – just make sure you do it.
Also make sure to enter my sweet giveaway for a chance to win a variety pack of the best snack bars on earth, a.k.a. Pure Bars! Organic, gluten-free, vegan, and all that jazz – with plenty o’ protein and fiber. Yes, please!
Annnnddd that’s not all … stay tuned this week for my next how-to cooking vidy: How to make the perfect stove-top burger, plus super-fast homemade {and whole wheat!} hamburger buns!
- ½ cup basil simple syrup {see below}
- 4 to 5 cups frozen peach slices
- 1 cup white tequila
- ¼ cup fresh lime juice
- 1 bottle white wine {I like Sauvignon Blanc}
- Fresh peach slices, for garnish
- Basil leaves, for garnish
- To make the basil simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Turn off the heat and add 1 small bunch fresh basil to the pan. Allow the syrup to cool, then remove the basil leaves using a slotted spoon. (This makes 1 cup of syrup, in case you want to make another batch of the sangria. If not, mix the leftover syrup with water and freshly squeezed lemon or lime juice for basil lemonade!)
- Combine all ingredients through white wine in a blender. Blend until smooth. Add ice if desired, especially as you drink your way through the pitcher.
- Garnish each glass with a fresh peach slice and a basil leaf. Cheers!
I love this! I made stone fruit sangria with lemon balm last week, and it was deliciously dangerous, in that I drank it like water. I’m betting this frozen version is even more refreshing and summery and awesome, especially since you use tequila! Brave woman! I like it.
This looks amazing! I’ve been on a huge peach kick this summer and it looks like it’s not over
Jenn recently posted..Blueberry Plum Granita
you my dear are fantastic at making a delicious drink that also has the ability to knock someone off their feet! This sounds about the equivalent of both deliciousness and wildness to the Brandy laced Sangria we had at your house….
Keely Marie recently posted..Strawberry Pinot Sorbet
holy moly this looks fab. I think we need to be besties now.
@graylinsample
yepindeed.com
Wow… that looks amazing. Need someone to help you drink those?!
This feels like a dumb question, but do you remove the basil leaves from the simple syrup after letting it cool? It doesn’t look like they added any green to the drinks, so I was wondering if they just impart their deliciousness and then are removed.
Meg recently posted..The Food Matters Project: Raspberry Cabernet Sorbet
I can always use help, of course!
Not a dumb question at all. I should’ve let you know to remove the basil leaves. I will update that! And you’re right, they don’t add any green to the mix. Thanks!
Makes sense — thanks!
Meg recently posted..Smoothie of the Week: Creamy cantaloupe
Woah. Sarah. BRILLIANT.
Kathryne recently posted..Fresh Margaritas
Love this! We are on the same page my friend. I did a fresh Sangria that didn’t need to marinate. ha!
Alyssa (Everyday Maven) recently posted..The Food Matters Project: Raspberry Rosé Sangria
“comatosity” – I like that. I’m SO using it in a sentence today. I could totally drink a whole pitcher of this! Sangria is one of my weaknesses in life…add peach and basil into the mix and all hell will probably break loose. :p
Joanne recently posted..Recipe: Butternut Squash Agnolotti with Thai Peanut Sauce…and a GIVEAWAY!