Tag: Fresh peach

Beverages

Homemade Peach Infused Vodka

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Palisade Peaches are a Colorado gem! Last year I decided to try Peach Infused Vodka and it is delicious. Next time I would add even more peaches. I’ve made cocktails using lemonade, ginger beer and lime, and tonic water and lime. My favorite, bar none, is with lemonade! It’s a light refreshing peach lemonade.

Homemade Peach Vodka

INGREDIENTS:
  • 2 fresh peaches
  • 3 cups good-quality vodka
DIRECTIONS:
  1. Wash the peaches thoroughly and pat dry with a clean cloth or paper towel.
  2. Remove the pits and slice the peaches into small chunks, allowing the fruit to easily release its flavors into the vodka.
  3. In a large glass jar, combine the chopped peaches with the vodka. Make sure the fruit is fully submerged in the liquid.
  4. Seal the jar tightly and give it a gentle shake to mix the ingredients.
  5. Store the jar in a cool, dark place for at least 4-7 days, shaking gently once a day to encourage the infusion process.
  6. As soon as the desired flavor is achieved, strain the infused vodka through a fine mesh sieve, removing the fruit solids. Note: I strained the vodka through a fine cotton cloth. Store the peach vodka in a clean bottle or jar. (Fork-Lore Note: I chose to refrigerate the vodka after straining to assure preservation).

Inspired by mixerupper.com

Salads

Peach & Roasted Beet Salad

cathysmahaLeave a comment

Fall is just around the corner and peaches are about gone. This recipe was the perfect addition to a late summer meal outdoors. While this salad is best when it is fresh, the leftovers are quite tasty! I served the salad on a few leaves of mixed greens.

Peach and Roasted Beet Salad

INGREDIENTS:
  • 4 beets, peeled and cut into wedges or sliced (I used lovebeets already roasted from the grocery store)
  • 2 medium-sized peaches, peeled and cut into wedges or sliced
  • 1 shallot or 1/2 small onion, finely chopped (I used red onion)
  • about 1/4 cup sweet bell pepper, finely chopped
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • salt and pepper to taste
  • handful of fresh basil leaves, chopped
DIRECTIONS:
  1. If roasting fresh beets: Preheat oven to 375 degrees. Wash each beet and remove any long strands. Wrap individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of the beets). Remove from oven, unwrap the foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges (or slice).
  2. In a large bowl, toss the onion and pepper with olive oil, lemon juice, salt and pepper to taste. Carefully cut peaches into wedges and discard the pits. Gently ross in the beet and peach wedges, and add the basil leaves for garnish just before serving.

Recipe originally from grantfarms.com but recipe has been removed.