PEACH GINGER BELLINI
Steps:
- Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- For serving:
- Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
PEACH-GINGER SLUSHIE
Slushies are a wonderful refreshing drink and a great way to use up ripe fruit. Ripe peaches are delicious in a slushie and taste great with a little bit of ginger.
Provided by gartenfee
Categories Drinks Recipes Slushie Recipes
Time 1h5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.
Nutrition Facts : Calories 20.1 calories, Carbohydrate 5.1 g, Sodium 4.4 mg, Sugar 5.1 g
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
PEACH, GINGER, AND BOURBON
Provided by Paul McGee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine 3 cups sliced peeled peaches, frozen + 2 tablespoons finely grated peeled ginger + 6 ounces bourbon + 3 ounces simple syrup + 2 ounces fresh lemon juice + 2 cups ice optional garnish: Sage sprigs
PEACH BREAKFAST SLUSH
This refreshing beverage is a favorite of mine to serve at our many brunch get-togethers. Because it's made ahead of time, I can avoid the last-minute rush before the guests arrive. -Karen Hamilton, Ludington, Michigan
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a blender, combine the peaches, orange juice concentrate and nectar; cover and process until smooth. , Pour into a freezer container; cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass; add 1/3 cup soda.
Nutrition Facts : Calories 150 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.
PEACH SCHNAPPS SLUSH
Try a sugar-free ginger ale or sparkling water to save close to 20 calories per serving. This makes 22 servings at 3/4 cup each.
Provided by BeckyF
Categories Beverages
Time 13m
Yield 22 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, mix the sugar and 2 cups water.
- Bring to a boil and boil for 3 minutes.
- Let cool and mix with the next 5 ingredients.
- Put in a plastic container and freeze.
- Before serving, allow to sit at room temperature for 15 minutes.
- Add the ginger ale and serve.
Nutrition Facts : Calories 67.6, Fat 0.1, Sodium 6, Carbohydrate 17, Fiber 0.2, Sugar 16.5, Protein 0.5
PEACH GINGER CHUTNEY
Make and share this Peach Ginger Chutney recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 50m
Yield 4-5 Half Pints
Number Of Ingredients 10
Steps:
- Prepare fruit and vegetables.
- Put in heavy saucepan and add remaining ingredients.
- Bring to a boil, stirring constantly.
- Turn heat to a simmer, cook until desired consistency.
- Ladle into hot jars leaving 1/2 inch headspace.
- Wipe rims and seal.
- Process in a water bath canner for 10 mins.
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