At my house we like to kick off summer weekends at our local Mexican restaurant. Sipping one of their frozen margaritas is a refreshing way to cool off and beat the heat. That’s what inspired this Rosemary Peach-a-Ritas recipe. It’s a spin on the Tex-Mex tipple we all love. And we give it a surprising upgrade with fresh herbs and in-season fruit.
Simple syrup is usually equal parts sugar and water simmered until the sugar dissolves. But it’ s easy to customize with citrus, fresh herbs or extracts. For our version, we sub in lime juice for the water and add in fresh rosemary. The result is a tangy-sweet concoction with a hint of savory goodness. Stone fruit pairs perfectly with fresh herbs. We mix the rosemary-lime syrup with peach nectar. Then shake it up with tequila and triple sec for a thirst-quenching summertime sip that can’t be beat. Whip up a batch for yourself then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¼ cup sugar
- ¼ cup lime juice
- 6 sprigs rosemary
- 3 cups peach nectar, such as Looza
- ½ cup silver tequila
- ¼ cup triple sec
- 1 peach, halved, pitted, sliced
Instructions
PrintIn pot, combine sugar, lime juice and 2 rosemary sprigs; over medium-low heat, simmer 3 min. Let cool. Chill; strain.
In pitcher, mix syrup, peach nectar, tequila and triple sec. Divide mixture evenly among 4 ice-filled glasses; add peach slices and remaining rosemary sprigs.
Nutrition
- Calories: 285
- Carbohydrate: 48 gram
- Fiber: 1 gram
- Sugar: 44 gram
- Sodium: 13 mg
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