Boozy Hard Peach Lemonade Recipes

BOOZY PEACH ARNOLD PALMER

Steps:

• Combine the Lemonade, sweet tea vodka and peach juice over ice in a small mason jar and stir. Garnish with a lemon slice.
• To make the agave simple syrup, combine the agave nectar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring frequently, for 5 to 6 minutes. Remove from the heat and let cool.
• Measure out 3/4 cup of the agave simple syrup and add to a large pitcher. Add the lemon juice and 5 cups water to the pitcher and mix well. Taste, adding more of the simple syrup if needed. Refrigerate until chilled. (Reserve any additional agave simple syrup for another use.)

EASY BOOZY LEMONADE PIE

Steps:

• Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
• Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.

PEACH LEMONADE SPRITZ

Steps:

• Make the lemonade syrup: In a small saucepan, heat 3/4 cup water over medium heat. Add the sugar and whisk until the sugar dissolves, 1 to 2 minutes. Stir in the lemon zest and juice. Transfer the syrup to a small bowl and set aside to let cool.
• Muddle and mix: Place half of the peach in a cocktail shaker and muddle it. Add 4 ounces of the lemonade syrup, the Ketel One and a few ice cubes. Cover the shaker and shake thoroughly to blend.
• Serve: Divide the cocktail between 2 glasses with a few ice cubes and the remaining peach slices in each. Top with a splash of club soda. Garnish with the mint or basil. Stir and enjoy!

ROSEMARY PEACH LEMONADE

Steps:

• In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
• Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
• In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve.
• Add more ice right before serving. Serve a fresh rosemary sprig in each glass.