Bourbon and peaches—two great Southern favorites that go great together. This recipe from cookbook author Jessica Battilana combines the two in the most refreshing of ways.
The spice, vanilla and caramel notes of bourbon join peach nectar (which is essentially peach juice with the fruit’s pulp, often with a bit of lemon juice and sugar added for flavor), a splash of additional freshly squeezed lemon juice, and a bit of simple syrup infused with fresh mint for a Julep-like note.
Let it all freeze, overnight if you can, then break it up into a fluffy texture with a fork before serving. It’s the summer bourbon treat you didn’t even know you were craving.
- 4 ounces bourbon
- 1 1/2 cups peach nectar
- 1 ounce lemon juice, freshly squeezed
- 1 ounce mint simple syrup
- Garnish: 4 mint sprigs
In a small bowl, stir together the peach nectar, mint simple syrup, lemon juice and bourbon. Pour into a wide glass or stainless steel pan; the liquid should be about 1-inch deep. Transfer to the freezer and freeze for 2 hours.
Remove from the freezer and rake the tines of a fork across the surface to break up any ice crystals that have formed. Return to the freezer and let freeze until solid (at least 8 hours or overnight).
Just before serving, remove from the freezer and rake the fork across the surface, scraping and breaking it up until it resembles fluffy shaved ice.
Divide among four paper cones or chilled coupes and garnish each with a mint sprig. Serve immediately.