Why I Love Summer, Plus Recipe! Frozen Peach Daiquiris — The 10-Minute Happy Hour

Waxing poetic about what we love about summer has many of us here at The Kitchn raving about one fruit above all others: ripe summer peaches. From easy peach sorbet and peach pie ice cream to sparkling peach punch and white peach sangria, this food love affair is endless. Here's one more recipe to add to the list! Peaches wrapped in Proscuitto and tossed on the grill for a few minutes may be the easiest, most delicious summertime snack ever. You may remember last summer I spoke of my fruitless attempt to grow my own peach trees. Another summer and still I'm buying mine at the grocery store. Our well-loved and nurtured trees survived our insane winter and the wrath of super storm Sandy, but now we've been outwitted by bugs. I'm not bitter. I believe this juicy, fuzzy fruit is worth the fight.   While I'm not juicing my own homegrown peaches, I am still celebrating summer's bounty with a nice frosty Peach Daiquiri tonight. Daiquiri's have a bad rap for being syrupy sweet, but made correctly with the right balance of tart and sweet and buzzed with loads of ice, they are lovely on a hot summer's eve or poolside with friends. Break out your blender and join me for a simply delicious and ice cold happy hour. Frozen Peach Daiquiri Serves 4 4 to 5 large ripe peaches, washed, peeled and pitted 1 cup light rum 1/4 cup of Curacao (orange liqueur) 1/4 cup freshly squeezed lime juice 4 cups ice cubes Combine all of the ingredients in a blender and blend until evenly combined and slushy. Divide between 4 daiquiri glasses. Recipe Notes Sweeteners: If your peaches are not sweet enough, add honey or sugar to sweeten your recipe. But remember you are aiming for a refreshing cocktail, not a super sweet sip. Thicker Daiquiris: Use more ice if you'd like thicker, less slushy daiquiris. Shortcut: you may replace the peaches with 1 1/2 cups of peach nectar, but reduce the orange liqueur by half as store bought bottled peach nectar is sweet. (Images: Maureen Petrosky) via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/rwutlLz-dis/story01.htm

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