AuthorMarla MeridithWe love these fresh peach margaritas in the heat of the summer.
Make the peach syrup: Heat the peaches, basil, water, sugar and lime juice in a sauce pan over medium high heat. Bring to a boil, mix scarping down the sides of the pan to make sure the sugar is well incorporated and dissolves. Continue to simmer for about 5 minutes or until peaches are softened.
Remove the basil and pour the peach mixture into your blender and puree until smooth.
Rim the edge of a glass with salt. Fill 1/2 way with crushed ice.
Pour 1/4 cup of the peach syrup, tequila, triple sec and lime juice into a chilled cocktail shaker 1/2 filled with ice. Shake well and pour into the ice filled glass. Top with more ice, fresh lime and a sprig of fresh basil.
Ingredients
Directions
Make the peach syrup: Heat the peaches, basil, water, sugar and lime juice in a sauce pan over medium high heat. Bring to a boil, mix scarping down the sides of the pan to make sure the sugar is well incorporated and dissolves. Continue to simmer for about 5 minutes or until peaches are softened.
Remove the basil and pour the peach mixture into your blender and puree until smooth.
Rim the edge of a glass with salt. Fill 1/2 way with crushed ice.
Pour 1/4 cup of the peach syrup, tequila, triple sec and lime juice into a chilled cocktail shaker 1/2 filled with ice. Shake well and pour into the ice filled glass. Top with more ice, fresh lime and a sprig of fresh basil.
