Saturday, August 2, 2014

Peach and Basil Frozen Daiquiri

I just returned from our family reunion beach trip at Topsail island, and looking back through my vacation pictures brought a great big smile to my face. After a week of stand up paddleboarding, long walks, kindle reading club, a fabulous beach baby shower, phenomenal meals, long talks, and live music every night, I'm really quite exhausted and happy to have a recovery Sunday! We hosted a nightly happy hour to transition from beach time to party time, and it was such a blast. I've included our happy hour menu below, as well as the grand finale cocktail. 

Here are a few of my favorite pictures of the week.
Happy Hour (with link to recipes)
Sunday: moscow mule
Monday: sangria
Tuesday: BBCs
Wednesday: mojitos (classic, raspberry, and watermelon)
Thursday: margaronas
Friday: peach and basil frozen daiquiris

Peach and Basil Frozen Daiquiri
from Giada at Food Network with *my modifications

1 cup sugar
2 packed cups fresh basil
1 pound frozen peaches (*blanched and peeled)
1 cup light rum (*bacardi)
1/2 cup orange liqueur (*GranGala)
2 Tablespoons fresh lime juice
Lime wedges
Fresh basil sprigs

For the mint syrup:
Boil 1 cup water, sugar, and basil over medium heat in a small saucepan. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove pan from the heat and allow the mixture to cool, about 15 minutes. Strain before using. 

Place the syrup, peaches, rum, orange liqueur and lime juice in a blender. (*add a cup of ice). Blend until smooth. Pour into glasses and garnish with lime wedges and basil sprigs. 

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