Peaches are bountiful now. And we have a connection at a local produce stand that allows us (by way of Charlie) to have all the peaches they can’t sell. They sort through their produce every morning and remove the ones that are bruised or blemished in any way. We, on the other hand, are not that picky and gladly receive these soon-to-be-thrown-away fruits.
When the peaches come home, Charlie peels them, cuts them up and bags the pieces in zip-lock sandwich bags. This size bag allows for quick partial thawing.
These bags of peach pieces are then frozen.
To make a peach smoothie the following utensils are helpful:
- tall container in which to mix
- blending wand (or a blender)
- serving glasses or cups (we’re using old-fashioned punch cups for a party but a goblet is great too)
And I use the following ingredients:
- frozen peach pieces (or cut-up peaches and ice cubes)
- low-fat milk or juice (I use cran-raspberry and call it Peach Melba)
- vanilla extract
- Splenda or sugar
Add partially thawed peaches (you want them to be very cold or you’ll need to add ice cubes) to tall container.
Cover with milk or juice.
Add dash of vanilla and sweetener to taste.
Blend with wand to a think and creamy consistency.
Pour into cups and serve. This is both healthy and refreshing. Appreciated by children and adults. A great reason to party. And, because we get the peaches free, extremely frugal.
We made this recipe over and over at our Peach Smoothie party.
We have about 50 punch cups and every one was used and refilled. The only drawback to this kind of party is the smoothie making really can’t be done ahead of time but they’re oh sooooo good and refreshing on a warm night.
Our son would like to trade out the peaches for strawberries. What’s your favorite summer cooler? Isn’t now a great time to whip up a batch?
Sidebar: The above post is my recipe meaning low-cal and low-fat. Charlie’s recipe involves vanilla ice cream in lieu of the milk and sugar in place of Splenda .