5 minute white peach margaritas

My office looks like a giant garage sale.

And by garage sale, I’m referring to the excess amount of blogging paraphernalia including (but not limited to) Anthropologie bowls, dishes, legos, stacks of bills, a random nesting suitcase, and other props that seem to make sense all in the name of creativity.

But it’s absurd.

You can barely walk around without tripping over something. And from an outsider’s perspective, it must look like I’m a doomed hoarder or something! I have grand plans to clean it all one day but for now, I’ll settle on the excuse that it’s just a tiny room. You know, small house problems…

However, buried beneath the endless piles, a small bottle of treasure was unearthed from the rubble. 

Contrary to the picture, my blogging sessions are not fueled by swigs of tequila (although, sometimes I wonder…).

This little bottle was discovered while rummaging around looking for an envelope. It was at the bottom of a gift bag I received from the Saveur Blog Awards. There were lots of things in that bag, including a fresh lime that has now turned a terrifying shade of gray.

Anyhow, when life hands you tequila…

One must prepare cocktails.

And these peachy margaritas are so easy to make, they only take about 5 minutes! It’s just like making a smoothie.

A happy hour smoothie.

We begin by chopping up 2 juicy white peaches…

White peaches are a seasonal treat from the Gods!

It’s nice to switch up the fruit bowl once in a while, you know? In comparison to yellow peaches, they’re just a touch sweeter and have a light floral quality to them. I wish you could sniff one. White nectarines would be nice too…

After you’ve chopped up your peaches, throw them into a blender. Top with tequila, Triple sec, the juice of 1 lemon, and honey.

(I told you this was easy)

PS- Usually, cocktails are sweetened with simple syrup, a mixture of equal parts sugar and water cooked down until syrupy. Opting for honey is much faster, better for you, and more convenient. You don’t have to deal with boiling (and cooling) a hot syrupy liquid. Plus, I think honey compliments the natural sweetness of white peaches quite nicely. Again, think floral.

It’s natural amber color lends the most beautiful golden hue to these margaritas as well.

And then there’s mint…

I’ve talked about my mint a gazillion times ever since its garden takeover this past spring, and I’m continually stunned by it’s resilience. It should be dead by now. Surprisingly, my mint has survived our intense July heat waves, torrential down pours, and the most unpredictable factor: my kids.

It’s now blooming these white fuzzy things that look like caterpillars, which I’ve used for garnish.

Once your peaches are perfectly blended, pour into glasses filled with ice.

Top with a few peach slices… and you’re done.

Is it Friday, yet?!

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Kitchen Notes:

• I use my powerful Vitamix to blend the heck out of the peaches. If your blender is not the greatest, puree in batches and/or add a splash of water to loosen up the ingredients. Strain if necessary to make the puree perfectly smooth.
• If you have the time, or if you plan in advance, freeze the peach slices as ‘ice’ for garnish. Do this on a parchment lined plate to prevent sticking.
• Not into booze? No problem. Leave out the alcohol and sub in some sparkling water for a cool and refreshing non-alcoholic beverage.
• Recipe adapted from Bobby Flay.