Peach Rose Cooler Recipes

PEACH-BASIL COOLER

Peach-Basil Cooler image

Mix peaches and basil with club soda for a cool and refreshing mocktail! -Dana Hinck, Pensacola, Florida

Provided by Taste of Home

Time 25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 cups sugar
4 cups chopped peeled fresh peaches or 1 pound frozen unsweetened sliced peaches
1 package (3/4 ounce) fresh basil leaves
2 cups cold water
1-1/2 cups fresh lemon juice
Additional cold water
Ice cubes
Club soda or champagne
Additional fresh basil leaves

Steps:

In a large saucepan, combine sugar, peaches, basil and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; let stand 30 minutes. Discard basil; stir in lemon juice. Refrigerate until cooled completely., Place peach mixture in a blender; cover and process until blended. Strain into a pitcher; add additional cold water to reach desired consistency. To serve, fill glasses with ice. Pour peach mixture halfway up glass; top with club soda or, if desired, champagne. Serve with additional basil.

Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 1g fiber), Protein 1g protein.

CITRUS PEACH COOLER

Citrus peach cooler image

A refreshing non-alcoholic drink, perfect for a summer garden party. If you want to make it boozy, add a little peach schnapps

Provided by Mary Cadogan

Categories Afternoon tea

Time 10m

Number Of Ingredients 9

Ingredients

2 lemons , juice only
2 limes , juice only
1 lemon , thinly sliced
1 lime , thinly sliced
peach nectar
cloudy lemonade
a few sliced strawberry
sparkling water
mint sprigs

Steps:

Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
Add the strawberries and top up with sparkling water and mint sprigs.

ROSé COOLER

Rosé Cooler image

Making a wine cooler at home is a grown-up opportunity to choose your own adventure: If you decide to pour a dry rosé, turn to crème de cassis to sweeten the final glass. If you opt for a sweeter-leaning demi-sec rosé, turn the page - and skip the cassis, so your drink doesn't skew too saccharine.

Provided by Rebekah Peppler

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Ingredients

4 ounces dry to demi-sec rosé
3/4 ounce fresh lime juice
2 ounces soda water
4 thyme sprigs
Crème de cassis (optional)

Steps:

In an ice-filled lowball glass, combine the rosé and lime juice. Top with soda water. Place the thyme in one hand and use the other to lightly slap the stems. Add to the glass. Depending on how sweet your rosé is, finish with a few drops of cassis. Serve immediately.

PEACH WINE COOLERS

Peach Wine Coolers image

The fantastic flavors of honey, wine and brandy come through to make a special drink for Easter brunch. It's like sunshine in a glass!-Annie Hendricks, Burbank, California

Provided by Taste of Home

Time 15m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

2 cups frozen unsweetened sliced peaches, thawed
1/2 cup brandy
1/3 cup honey
1/2 lemon, very thinly sliced
1 bottle (750 milliliters) dry white wine
1-1/2 cups carbonated water, chilled
Ice cubes

Steps:

In a 2-qt. pitcher, combine the peach slices, brandy, honey and lemon slices; stir in wine. Refrigerate for 2-4 hours or until chilled., Just before serving, stir in sparkling water. Serve over ice.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

PEACH-ROSEMARY COBBLER

Peach-Rosemary Cobbler image

Ripe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1/4 cup honey
2 tablespoons cornstarch
3/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
4 cups fresh or frozen sliced peeled peaches, thawed
TOPPING:
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup plus 2 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Vanilla ice cream, optional

Steps:

Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 314 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

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