Ah, summertime! What screams summer more than a ripe, fresh, juicy peach? Not much in my book, that’s for sure. Anyhoo, this week I picked up my yearly flat of peaches from Palisade, Colorado. Did you know that Colorado’s main fruit crops are peaches and apples? The warm days and cool nights bring out the sweetness of the fruits grown here in Colorado. That’s a good thing and something that we can enjoy all August here our beautiful state!
I had a busy week making fun foods with peaches. I made a pie (I’ll post that recipe later in the week), some homemade jam that I canned up and I made this fresh peach nectar! Have you ever had peach nectar? I love it. It’s delicious mixed with sparkling water for a spritzer, add some vodka for a peachy keen martini, add it to your iced tea for some sweet peach tea, mix it with prosecco and a splash of raspberry liquor for a blissful Bellini, or heck just drink it straight for a refreshing healthy drink! Any way that you pour it, it will bring a smile to your face.
Making nectar is easier than you think and it comes together in a flash! It only has 3 ingredients (one of which you can leave out if you decide that you don’t need it) and the only special equipment that you will need is a blender and I’m pretty sure we all have one of those! Try making this Fresh Peach Nectar for a delicious and satisfying drink. Your body and mind will thank you!
Fresh Peach Nectar
- 8 fresh peaches
- 1 lemon, juiced
- 8-12 tablespoons sugar add to taste if necessary
- 4 cups water
- Fill a large stock pot with water and bring to a boil. Clean your peaches and cut an "X" in the bottom of each peach. (Makes for easier peeling later). Place the peaches in the water and cook for 1 minute. Remove the peaches and put them in a large bowl filled with ice water to stop the cooking process.
- When the peaches are cool enough to handle, peel off the skins, cut in half and remove the pit.
- Add two peaches at a time into the blender and add 1 cup of water. Let the blender run on high until you have peach juice. Pour into a fine mesh strainer and with a spatula push out as much liquid as possible. Put the strained juice into a stock pot for cooking the juice in the next step. Repete 3 more times.
- In your stock pot with the juice, add the lemon juice and sugar if necessary and bring to a boil. Once the juice boils, remove from the heat to let cool.
- Once cool, pour into airtight containers (I used mason jars) and store in the refrigerator until ready to use. It can also be frozen or canned for later use.