fftf: easy, 3-ingredient peach daiquiris🍹

Hello friend!

As my transition to East Coast life continues and I acclimate to hot summers again, my body is demanding ALL the easy, refreshing drinks!

One of my all-time favorites will always be the fresh peach daiquiri. Thirst-quenching and delicious, it reminds me of summers at the beach with my cousins, where my mom and aunt would make a big batch of these in the blender for us kids (and then top theirs off with a little somethin') to go with happy hour snacks at the pool.

These are SUPER easy to make, though they do require a high-power blender. You have to make these right before drinking, as you are blending up ice into tiny pieces, which melt quickly. But otherwise, they're super simple, customizable, and great for the whole family! And - see pro-tip below - make sure you rinse the blender right away with water and SAVE THAT slightly fruity, lime-infused water for ANOTHER light and refreshing drink later on!

I can't wait to make a batch of these for my husband tonight... hope you try them too!

And please - send me your favorite easy, refreshing/cooling (non-alcoholic) drinks to make! I'm on the hunt for more options!

Love,
Jess

Blended Peach Daiquiri
Takes 5 minutes, makes about 2 drinks, requires a blender

Lots of lime juice combined with sweet peaches and blended with ice makes for a refreshing smoothie treat (without alcohol) or beachy cocktail. If you like it extra cold, frozen or refrigerated fruit works well here. If using, I recommend adding the alcohol after blending so that it's easier to taste and adjust by the glass - also a great method if you are serving both kids and adults!

Ingredients:

3 peaches or nectarines (strawberries or watermelon also work well!)
juice of 1-2 limes
8 ice cubes
pinch of salt
(optional but recommended) 1/2 frozen banana for creaminess/sweetness
(optional) dash of maple syrup if fruit isn't sweet enough
(optional) tequila or rum to taste

Instructions:

Squeeze juice of 1 lime into the blender. Wash 3 peaches, cut in half to remove pits, add to blender (I always leave the skin on - it adds pretty fleks to the drink!).
Add pinch of salt, 8 ice cubes, and any desired optional ingredients to the blender. Blend on high until smooth. Taste and adjust salt/sweetener/lime. Serve in glasses with 1-2 more ice cubes if you like it extra cold. Add alcohol by the glass if using and stir to combine.
BONUS DRINK PRO-TIP: After pouring daiquiri into glasses, immediately add water to the blender, just enough to rinse off the sides/get all the peachy residue out. Pour this water into a jar/glass and refrigerate. In a few hours, you'll have chilled, peachy-lime flavored water and it's DELICIOUS!

All photos are taken by me and recipes written by me, unless otherwise noted.

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In case you missed out, here are a few past issues to check out:

June 17: what to do with smushed 🍓/too much/overripe fruit 🍑
June 10: my #1 dressing for delicate summer salad greens 🥬
June 3: crunchy seeds MAKE the salad! 💥
May 27: I still make this EVERY. SINGLE. DAY. 🍳
May 20: fruit & veggie storage UPDATE! 🍒🥬
May 13: 6 breakfasts to make once & eat all week! 🥭
May 6: the most perfect (super easy) spring soup 🍋

April 29: cucumber tofu salad recipe = YUM 🥒
April 22: two big life updates! 🐣 🚚
April 15: my #1 cooking client's most requested side 🤩

Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!