Today is National Daiquiri Day. Lucky us – a good excuse to unwind with a wonderful Peach Daiquiri at the end of the day. Oh how I adore anything with a peach – one of my all time favorite fruits! We all know that summer and Georgia Peach go hand in hand. What better way to enjoy that luscious fruit than as a slushy for grownups. So break out the blenders everyone and come join the party!
Frozen Georgia Peach Daiquiris
6 large ripe peaches
1 cup light rum
1/4 cup of Curacao (orange liqueur)
1/4 cup freshly squeezed lime juice
4 cups Ice Cubes
Fresh Mint for garnish
Note: Wash all the peaches. Five are to be peeled for the daiquiri itself, the remaining peach is to be sliced for garnish.
To peel peaches, first rinse well to remove as much peach fuzz as possible. Cut peach by following along the edge grove down to the pit. Stone fruit should easily twist in half, revealing the pit. Cling peaches might need a little extra work. Now peel the skin from the peach halves. If some of the skin is stubborn, use a vegetable peeler. The beauty of this peeling method is that the fruit isn’t cooked, even if briefly, in boiling water. This smart method of peeling peaches comes to us from my friend over at Mostly Greek.
Cut peeled peaches into chunks. Place peaches, with all their juices, into a blender. Add Rum, liqueur, lime juice and ice cubes to the blender. Blend until everything is combined and slushy.
Divide daiquiri between four glasses. Garnish with slices of peach and mint leaves. Enjoy!