Girls Night: Naughty Peach Slushies from Sneh Roy
I adore milkshakes and smoothies. I am a regular dairy fiend. I am not a cocktail person, but on the rare occasion that I have a cocktail, I prefer the milky ones (read Irish Cream Liqueur!) or a slushed up thick tropical fruit treat.
With summer still lingering on in Australia, we have an almost never-ending supply of peaches, mangos and watermelons. One of my favorite summer treats to make is a slushy. I love freezing chunks of fruit and then blitzing it in the blender with ice cubes and sugar syrup to produce an icy delight that lingers and lasts like our endless summers. One hot afternoon on the weekend after a series of cannonball dives in the pool, I was feeling especially reckless and decided to make a naughty slushy that the kids would not be allowed to touch. Drawing from tropical flavors and pairing ingredients that are more compatible than a deeply-in-love married couple, my naughty slushy turned out to be quite a tease. With its first impact of delicate salt flakes, to a mouthful of sweet and sour chilled textural explosion, this recipe was quite a hit that afternoon. I made it with peach, but you could go crazy with mango, pineapple and even watermelon.
The star of this slushy is Curaçao, my favorite liqueur. Curaçao is flavored with the peel of the laraha citrus fruit grown on the island of Curaçao in the Carribean. After a transplant of the sweet Valencia orange by Spanish explorers resulted in a smaller, poor quality bitter citrus fruit, the fruit was developed over time to produce this superior quality liqueur. Hooray to happy accidents, I say!
Naughty Peach Slushies
Yield: 2 drinks
Glassware: Old Fashioned or Goblet glass
Tools: Blender, saucepan
3 ripe, but firm, peaches, stoned and flesh chopped with skin on (frozen peaches can be used too)
1 cup ice cubes
3.3 fl. oz. (100ml) orange Curaçao
1.6 fl. oz. (50ml) freshly squeezed lemon juice
1.6 fl. oz. (50ml) freshly squeezed lime juice
1 quantity lime syrup (see recipe below)
handful of mint leaves
sea salt flakes for garnish
To Make The Lime Syrup
1. Combine 2.3oz (70ml) water with 70g sugar in a saucepan over medium-low heat. Bring to boil. Remove from heat. Add zest of 1/2 a lime. Refrigerate for flavor to infuse (ideally overnight).
To Make The Slushies
1. Blend Curaçao, lemon juice, lime juice, lime syrup, peaches, mint leaves and ice cubes in a blender until the mixture resembles a thick frozen liquid.
2. Rub a slice of lime around the rim of your serving glasses. Dip the rim of the serving glass in a shallow plate of sea salt flakes. Pour your slushy into the serving glass and enjoy.
Sneh Roy is the blogger/photographer behind Cook Republic. She resides in Sydney, Australia.