This basil peach margarita is deliciously fresh and fruity, easy to make and all too easy to enjoy (but you can make a mocktail version too, so don’t worry!)
So summer is officially over; we have passed into that time of year where night is longer than day. The cooler mornings become cooler days until before you know it, you are thinking how long can winter be as it seems like forever.
For now, though, I’m going to put that out of my mind and enjoy the new fall produce around as well as use up the last of the late summer crops. This basil peach margarita is really a bit of an excuse to use up some of the latter, but it’s an excuse you really have to find as these are so good. And so easy as well.
Growing our own basil
I have a bad track record with basil in our garden for many reasons. Between either not using it frequently and it flowering, to almost stripping it bear or not watering often enough, our poor plants often struggle to survive. This year’s plant has faired slightly better, thankfully.
However it feels like I need to use it up, as I expect it to die off over the winter. I’ve been using almost any excuse – you’ll have seen a few recipes like the marinated eggplant and caprese quinoa salad I shared last month. After I was so pleasantly surprised by how good the papaya lemonade was I shared earlier in the summer, I felt like another fruit and herb drink was in order. And since I’ve been sharing a pork carnitas tacos this week, it wasn’t hard to make the jump to this delicious basil peach margarita.
I never really got in to cocktails apart from when I lived in Madrid and there was a great cocktail bar near one of my friend’s apartments. Margaritas were one of the more common drinks we had, but for some reason they are not something I would tend to make at home. I’m not sure why, though, as they are both easy and so refreshing. You don’t even need to put any alcohol in them to enjoy these basil peach margaritas, they have such a great flavor to them (although it is kind of better).
How it’s made
To make your own basil peach margarita, all you do is:
- peel and stone a peach;
- blend it together with a few basil leaves, lime and orange juice;
- mix in a little tequila or rum, if you’re having the alcoholic version;
- serve over ice.
Tequila is of course more traditional but I like the flavor with rum, I have to say. If you prefer stronger, you can also add some triple sec, as in many margaritas, but given the other fruity flavors it’s not completely needed. Pour over some ice with a wedge of lime and peach (if you have any spare) on top.
I know it may feel a bit late in the season to be having a drink as summery as this basil peach margarita but really once you have one, you’ll forget about whether it seems seasonal or not. Fresh, fruity and with that lovely herby undertone, it’s the perfect accompaniment to tacos or to serve at a party. Or just because. Really, find any excuse to enjoy a few.
Basil peach margarita
- 1 peach
- 5 basil leaves
- 2 tbsp lime juice
- 1/4 cup orange juice 60ml/4tbsp
- 1/2 tbsp honey
- 2 oz white rum 70ml or half, if you prefer less strong, or tequilla for more classic, or omit for mocktail.
- Peel the peach and remove the stone. Place the peach, basil, lime juice, orange juice and honey in a blender and blend until smooth.
- Mix in the rum (if using) and serve over ice, topped with a slice of lime and/or peach.