The rain is finally gone here in North Carolina and we are celebrating with these peach margaritas! It has been muggy and wet for days and I can’t tell you how happy my soul is to see some sunshine. To mark the beginning of June and to use up some fruit from last weekend’s farmers market jaunt, I went to town on some peaches last night.
Now, let me tell you about the state farmers market. It is paradise. A very crowded paradise, but paradise nonetheless. Freshly cut flower bouquets, tomatoes from every corner of the state, berries picked just hours earlier, freshly baked bread, cheese, more garlic varietals than I thought possible, and the sweetest peaches that I never intended on purchasing. I always go to the farmers market hungry. Why, you ask? Isn’t that the exact opposite of what we should be doing when purchasing food? Well, I can’t say no to a free sample. Especially when that free sample is a juicy sliced tomato, or roasted cajun peanuts, or a plump peach that kept calling to me from across the aisle… These peaches, man.
I had my list. I wanted strawberries, asparagus, onions, tomatoes, and herbs. I had everything I needed and was on my way out. But then I took a free sample of a peach and thought “oh perfect, a little dessert for the road”. Nope. That was the end of me. Ten seconds later I had an armful of peaches and no real plan for how to consume them all.
When faced with an overabundance of fruit, most people would make a pie or smoothies or freeze them for later – I just mix them with alcohol. So here enters the lovely peach margarita. I adore margaritas. My happiest place is sitting at a picnic table with fresh guac, warm chips, crispy fish tacos, and a pitcher of margaritas. Typically, a classic margarita always does the trick. But when you are looking for something a little sweeter or brighter, make these peach margaritas.
To really incorporate the peaches, I blend them with simple syrup to get a thick, peach puree. I then shake the puree with tequila, grand marnier, and lots of lime juice to really incorporate everything together. You could use triple sec if you want, but I recommend trying it with the grand marnier. I also skip the salt here and use lime zest and sugar on the rim. It really sends this margarita over the edge. I will never regret grabbing an armful of peaches from the farmers market ever again.
Total Time: 15 minutes
- 3 ripe peaches
- 1/4 cup simple syrup
- 3 ounces tequila
- 4 ounces grand marnier
- 3 ounces lime juice
- Sugar and lime zest for rim
- Cubed ice
Make your simple syrup with equal parts granulated sugar and water. I make about one cup at a time (1/2 cup sugar and 1/2 cup water). Heat on the stove until hot and fully dissolved. Remove from heat before the liquid begins to boil. Once the syrup is completely cool, reserve 1/4 cup for the peach puree and store the rest in your fridge for up to one month.
Remove the skins from three almost overly ripe peaches and place in a blender with 1/4 cup simple syrup. If you have large peaches, then just use two. Mine were about the size of a lemon. Blend until smooth. This will make enough puree for 4-6 margaritas and can keep for five days in the fridge. I usually make two drinks at a time, but if you are making a batch for a group – just add more liquor and lime juice.
Add three ounces of the peach puree to a shaker filled with ice. Add tequila, grand marnier, and lime juice and shake for 20-30 seconds. Prepare your glasses with the sugar and lime zest rim by taking a slice of lime and circling around the edge. Then roll the glass on a plate filled with granulated sugar and fresh lime zest.
Fill glasses with cubed iced and strain liquid from your shaker into each glass! Top with a lime wedge or a peach slice if you so desire. Enjoy!