August is National Peach Month. We are definitely celebrating in style, buying 4-5 pounds of peaches a week from our local orchard and making all kinds of good things with them!
In June of 1982, President Ronald Reagan announced Proclamation 4947, making the month of July National Peach Month, but the title was later given to the month of August. Not sure when or why that happened! Currently, peaches are commercially produced in 23 states with California, South Carolina, Georgia & New Jersey being the top producers. But with all the peaches we are buying locally, I think Connecticut will soon be in that top list! Here’s a toast to my favorite fruit!
Peach Mojito (adapted from cookinglight.com) Yield: 4 or 5 2/3 cup servings
Ingredients:
- 1 1/2 cups coarsely pitted & chopped ripe peaches (about 1/2 pound)
- 1/2 teaspoon grated lime rind
- 1/2 cup fresh lime juice (about 3 large limes)
- 6 tablespoons sugar
- 1/4 cup packed mint leaves
- 1 cup white rum
- 10 ounces club soda or seltzer water, chilled
- 1/2 cup peach schnapps
- Crushed ice
- Mint sprigs (optional)
Preparation:
Place the peaches in a blender or food processor with the sugar and lime zest & juice then process until smooth.
There’s no need to remove the peels from the peaches.
In a tall pitcher, add the mint leaves and use a wooden muddler to crush it. Add the peach puree, rum and peach schnapps to the pitcher, stirring to combine. Stir in the club soda. Serve over crushed ice, garnish with mint sprigs, if desired.
Lime & mint with a hint of peach!
Cheers! ~Linda
Peach Mojito (adapted from cookinglight.com) Yield: 4 or 5 2/3 cup servings
Ingredients:
- 1 1/2 cups coarsely pitted & chopped ripe peaches (about 1/2 pound)
- 1/2 teaspoon grated lime rind
- 1/2 cup fresh lime juice (about 3 large limes)
- 6 tablespoons sugar
- 1/4 cup packed mint leaves
- 1 cups white rum
- 10 ounces club soda, chilled
- 1/2 cup peach schnapps
- Crushed ice
- Mint sprigs (optional)
Preparation:
Place the peaches in a blender or food processor with the sugar and lime zest & juice then process until smooth.
In a tall pitcher, add the mint leaves and use a wooden muddler to crush it. Add the peach puree, rum and peach schnapps to the pitcher, stirring to combine. Stir in the club soda. Serve over crushed ice, garnish with mint sprigs, if desired.