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Peach melomel by ted_major
Peach melomel, a photo by ted_major on Flickr.

Wow . . . without a doubt the best mead I’ve ever made. Sure wish I’d made more than a gallon–it’s gonna go fast, and it’s a long time until I’ll be able to make any more.

To make one gallon:

Heat water & honey to a simmer, let cool and add to fermenter with peaches. Pitch yeast and ferment to completion.

Bottle, chill & enjoy.

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Every year about this time, when the weather gets hot and the peaches are ripe, my mind turns to Granny’s Peach-Gin freeze.

Unfortunately, this year our local grocery store has stopped carrying the 6-oz can of frozen limeade that is the base for so many frozen drinks. Not to be deterred, I figured out a substitute.

No-concentrate Peach-Gin Freeze

  • 3 peaches, washed, pitted, and cut into chunks (no need to peel)
  • Juice of 3 limes
  • 1/2 cup simple syrup (recipe below)
  • 6 oz (3/4 cup) gin
  • Ice to fill blender pitcher

Add peaches, lime, simple syrup, and gin to blender and puree. Add ice and blend until smooth. Enjoy.

Simple Syrup

  • 1 cup sugar (turbinado or demerrara gives an extra bit of color and flavor)
  • 1/2 cup water

Combine sugar and water in a small saucepan. Bring to boil while stirring. Remove from heat and let cool.


Peach-Gin Freeze

I learned many things from my grandmother–how to make corn pones, gravy, and cornbread dressing. But this time of year, the one that comes to mind most often is Granny’s Peach-Gin Freeze. (It’s amazing what you can learn from your Baptist grand mother who lives in a dry county.)

In a blender, combine 2 large or 4 small peaches (pitted but not peeled), one 6-oz. can of frozen limeade, 6 oz. gin (measure with the limeade can), and ice to fill. Blend until smooth.

Originally uploaded by ted_major