It’s peach season, and I dream of making the summertime classics like peach cobbler, peach crisp and peach tarts. But then I remember I’m awful at baking (it’s why you don’t see recipes of pastries or cakes on this blog).
Instead, this two-ingredient slushie hits all the right notes: sweet, juicy and refreshing. And so much simpler to make than a peach smoothie, ice cream or jam.
All you need:
- frozen chunks of 6 medium peaches
- white wine or rosé
I bought organic local peaches and let them sit on the kitchen counter overnight to ripen a bit. Then I washed them, cut them into small chunks and put them in the freezer until the next day.
Total time: 5 minutes
Yields: 2 glasses (as pictured above)
- In a high-speed blender, combine the peaches and about 1/4 cup of wine.
- Pulse for 10 seconds at a time. If the mixture is still thick, add a bit more wine.
- Continue pulsing until you get a slushie.
- Pour into glasses.
- Garnish with berries, kiwi, lemon or mint.
- If your peaches are sweet, you might want to balance the slushies with a dry white wine such as chardonnay or pinot grigio.
- If your peaches are not quite sweet enough, try a riesling or moscato.
- August is national peach month in Canada.
- Because peaches contain a hard pit in their core, they are part of the stone fruit family.
- More than 2,000 years ago, the Romans brought peaches from Persia (now Iran).
- Its Latin name malum persicum means “Persian fruit.”
- The world’s largest peach producers are China and Italy.