On our way up to Napa a few weeks ago, we stopped at one of the incredible Merry Cherry’s fruit stands, and bought a basket of cherries and two peaches that we bit into right then and there, unwashed, letting the juice drip down our arms. It was a spiritual experience. Since then, I’ve eaten peaches at every possible chance—in North Carolina over the Fourth, and last weekend from our local farmer’s market.
If my dad taught me anything, it’s that peaches are best served in a glass over rum (or in a bowl churned into ice cream, but that’s another story). It was another hot day in LA last Sunday, so we took those juicy babies and turned them into an icy grown-up thirst-quencher. Scroll down for the recipe.
A little photo shoot fail when the glass tipped over!
PEACH DAIQUIRI RECIPE
2 very ripe peaches
4 ounces golden rum
1 small lime
1 tsp sugar
2 cups ice
1 spring mint
Peel the peaches, remove stone, and cut into large pieces. Add to blender with the rum, juice from the lime, sugar and ice. Blend until smooth. Top with spring of mint. For extra flair, add these flamingo straws!