- Dish type
- Gin cocktails
A super-tasty alcoholic drink, made with gin, triple sec, peach schnapps, orange juice, lemon-lime fizzy drink and grenadine. It's fruity and totally delicious. The perfect summer drink to be enjoyed all year round.
7 people made this
- 3 tablespoons gin
- 3 tablespoons triple sec liqueur
- 1 tablespoon peach schnapps
- 4 tablespoons orange juice
- 4 tablespoons lemon-lime flavoured fizzy soft drink
- 1 dash grenadine syrup
MethodPrep:2min ›Ready in:2min
- Fill a tall glass with ice. Pour in the gin, triple sec, peach schnapps and orange juice. Fill the glass with lemon-lime soft drink and finish with a dash of grenadine. Stir and serve.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
by Sarah Jo
This makes two peachy drinks I've had tonight. I like this much better than the first. The gin and the triple sec offsets the sweetness of the schnapps and soda and all the ingredients come together nicely. I really can't tell there's any alcohol in this at all, which is dangerous!-21 Dec 2008
wow! I love this! Had to make a few changes--don't have gin, so I used vodka. And we have Fresca, which I have no idea if tat is lemon lime or not! But very yuhmmy and fruity. Thanks for sharing!-19 Apr 2008
- 1 fresh peach
- 1/2 soomful* of Rick's Recipe: approx 2/3 Tbsp. tehina and 1/3 Tbsp. honey**
- 1 scoop of your favorite ice cream
- *1/2 soomful = 1/2 Tbsp.
- Rick's Recipe = 2 parts tehina : 1 part honey
- To purchase our tehina, check out our website: SoomFoods.com
- Our product is gluten-free and delicious!
- Preheat over to 350 degrees. Cut peach in half and remove pit. Mix up Rick's Recipe (approx. 2/3 Tbsp. tehina with 1/3 Tbsp. honey). Drizzle Rick's Recipe over the peach. Cover peach with tin foil and bake for 20 minutes. After it cools, place peach in an individual bowl and top with ice cream.
Absolut® Apeach vodka long-drink recipes
Put ice in glass. Add vodka. Fill with orange juice. Stir. Slowly add the grenadine, it will settle to the bottom.
Put some ice into a glass. Add vodka, fill with tonic water.
Build over ice in a pint glass.
Fill the glass two-thirds with ice. Pour orange juice and Sprite over ice, then peach vodka. Add 2-3 drops of purple food coloring. Stir, and serve.
Pour the Absolut peach vodka into a collins glass filled with ice cubes. Add the Island Fruit 7-Up and a splash of Canada Dry ginger ale. Stir and serve.
Pour both ingredients into a cocktail shaker half-filled with ice. Shake and strain into a hurricane glass filled with ice. Garnish with a fresh peach slice of lime wedge, and serve.
Pour the Absolut Apeach into a highball glass, with the mango juice and Midori. Stir well, and serve.
Pit the peaches and cut into quarters. Add to a blender with the Absolut peach vodka and the sugar. Blend well and serve in appropriate glass or cup.
Fill a highball glass with ice, and add the vodka, schnapps, and pineapple juice. Fill with cranberry juice. Stir and serve.
In a high ball glass, mix the Absolut Apeach vodka , Sprite or 7 up
and add a splash of cranberry juice.
Creamy Orange-Peach Dessert
This is a great alternative for diabetics or anyone watching their sugar intake but still makes a super sweet treat. It's creamy, fruity and full of flavor! This dessert will become a staple in your house.
Creamy Orange-Peach Dessert
Creamy Orange-Peach Dessert
- 2 envelopes unflavored gelatin
- 2 cup(s) unsweetened orange juice
- 1 tablespoon(s) grated orange rind
- 1 tablespoon(s) or more artificial sweetener (or to taste)
- 2 cup(s) nonfat buttermilk
- 1 cup(s) drained sugar-free peaches
Soften gelatin in 1/2 cup orange juice and slowly warm on low heat until gelatin is dissolved. Add rest of ingredients except peaches and mix together. Chill. When mixture starts to thicken, stir in peaches. Chill until set.
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35+ Christmas cocktails to to enjoy this festive season
Ho, ho, ho - it's Christmas! And aside from our bellies being constantly full from turkey and chocolate selection boxes, we also love the chance to get creative with our cocktails. And here are some of our favourite festive tipples.
Christmas cocktails are a sure fire way to get everyone into the festive spirit (quite literally), and we love any excuse to mix a few tipples for ourselves, friends and family. Whether it&rsquos Christmas pudding vodka or a gorgeous, spicy mulled gin, these Christmas cocktails will definitely put the fun into the festivities.
A wonderful way to celebrate the festive season! Try our spiced twist on a negroni this Christmas.
Orange Blossom Turkish Delight Recipe
This traditional Orange Blossom Turkish Delight (Lokoum) recipe makes a soft, fragrant, melt in your mouth confection. One bite and you will understand why Edmund betrayed his Family for these magical treats. “and (he) thought only of trying to shovel down as much Turkish Delight as he could, and the more he ate the more he wanted to eat” –C.S. Lewis
Flavored with Orange Blossom water and orange zest it is a unique and delicious, naturally vegan and gluten free sweet that makes a perfect gift for a Narnia loving friend.
On our flight to Istanbul 5 years ago our movie-star glamorous airline stewardess passed a silver tray piled high with cubes of Orange Blossom Turkish Delight about the cabin. On the other side of the plane an equally handsome young Omar Sharif in his neatly pressed uniform passed another tray. They stole glances at each other across the aisle. She giggled here and there, and brushed her thick hair behind her seashell ears exposing sparking earrings.
Hearing the glint of her laughter, he glanced her way and spilled the last of the Turkish delight onto the lap of a passenger. We all blushed for him.
“Sweets to the sweet,” – Queen Gertrude
Hand Curled around a cup of hot coffee, hunched over a cheap paperback thriller, feet resting on my dusty backpack under the seat: the romantic dance teased my attention from the gruesome plot of my novel. My puffy jet lagged eyes were drawn to the modern Topkpapi tapestry come to life. Pilgrims, on their way to Mecca, dressed in their white ihram robes knelt in prayer in the narrow aisles. Straight backed women, dark as night, clothed in peacock colors cuddled and nursed round, slurping babies.
Forlorn wailing music poured from the iPhone of the young almond eyed Turkish man sitting in a seat across from me. I gestured to the iPhone and asked with a shrug of my shoulders and a lift of the eyebrows about the ululating moan. He smiled sheepishly “love song” he says with a shrug,
“I am in love,” he smiled shyly, and gestured to the flirting cabin staff. “too” he added.
Then he turned the music up for all our benefit.
I love you
like dipping bread into salt and eating
Like waking up at night with high fever
and drinking water, with the tap in my mouth
Like unwrapping the heavy box from the postman
with no clue what it is
fluttering, happy, doubtful
I love you
like flying over the sea in a plane for the first time
Like something moves inside me
when it gets dark softly in Istanbul
How To Make Aromatic Turkish Coffee Check out my Aquafaba page! For tips, tricks and to see all of my Aquafabulous recipes.
Perfect Peach Pie
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Bring a medium pot of water to a boil. Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife. (Riper peaches will be done sooner.) Transfer the peaches to a bowl of cool water to stop the cooking and peel. Cut one peach in ½-inch dice and set aside. Cut the remaining peaches in ½-inch thick wedges and place them in a large bowl.
In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil. Add only the diced peach (not the wedges), return to a boil, then lower the heat and simmer for 2 to 3 minutes, stirring occasionally, until the liquid is thickened and translucent. Combine the mixture with the wedged peaches and 1 to 3 tablespoons of the flour, depending on the juiciness of the peaches (more flour if the peaches are juicier).
Roll out half the pie dough on a floured board until it’s larger than a 9-inch pie plate. Ease the dough into the pie plate without stretching it at all. (If you stretch the dough, it will shrink back to the original size.) Cut off the excess dough around the edge of the pie plate with a small sharp knife. Pour the peach mixture into the pie shell. Brush the edge of the dough with the egg wash. Roll out the remaining dough until it’s larger than the pie plate. Cut 1-inch strips of dough and weave them together on top of the pie. Cut off the excess dough at the edge and crimp the crusts together with a fork. Brush the crust with the remaining egg wash and sprinkle generously with sugar. Place the pie on the prepared sheet pan and bake for 45 minutes to 1 hour, until the pastry is browned and the filling is bubbly. Allow to cool and serve warm or at room temperature.
Perfect Pie Crust (For one, two-crust 9 or 10-inch pie)
- 12 tablespoons (1½ sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- ½ cup ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. (Don’t refrigerate the dough for more time or it will be difficult to roll out.)
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
I prefer Crisco shortening, which I store in the refrigerator so it’s always cold to make pie crust.
Tender Peach Scones
These tender, golden scones, warm from the oven, are wonderful with peach preserves (of course). Or simply enjoy them in all their simple glory — with a glass of iced tea, if the weather's hot.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/3 cup (67g) granulated sugar
- 1/4 to 3/4 teaspoon nutmeg,* to taste
- 1 tablespoon baking powder
- 6 tablespoons (85g) butter, cold, cut into pieces
- 2 large eggs
- 1/3 cup (74g) full-fat or low-fat (not nonfat) vanilla yogurt or sour cream
- 1/2 teaspoon almond extract
- 1 cup (142g) diced peach, peeled or not fresh, frozen/thawed, or canned , optional for sprinkling on top
- 1 teaspoon vanilla extract
*Don't like nutmeg? Substitute ground cinnamon, or simply leave out the spice altogether.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
Work in the butter, using your fingers, a fork, or a pastry blender.
In a separate bowl, whisk together the eggs, yogurt or sour cream, and the extracts.
Perfect your technique
Tender Peach Scones
Stir the wet ingredients into the dry ingredients.
Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.
Drop the dough by the 1/4-cupful onto the prepared pan a muffin scoop works well here.
Sprinkle the scones with coarse sugar, if desired.
Bake the scones for 20 to 25 minutes, until they're a light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a rack to cool completely.
Serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days freeze for longer storage.
Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.
Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.
Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.
Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.
Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose don’t panic. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour.
Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.
Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm it should loosely hold together. If not, repeat rolling and folding.
Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.
Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.
Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.
Filling and Assembly
Preheat oven to 400°. Combine cornstarch, lime zest, salt, and ⅓ cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using) toss gently.
Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
Place galette in oven and immediately reduce heat to 375°. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.
Serve galette with whipped cream or ice cream if desired.
How would you rate Peach-Plum Galette?
My hubby was craving a peach cobbler, but I decided to try something different. Followed the directions, except used only peaches. While I struggled with the crust (seemed too moist), the results were fantastic. The crust was the best I have ever used and will be my go-to from now on. Flakey, tender, and buttery. A very rustic yet beautiful presentation. Will most certainly make over and over again.
Amazing! I was skeptical about this unusual process but it turned out beautifully. Extremely flaky crust and nice, tart filling. It was also lots of fun, so I'll be using the pastry process again for all kinds of baking.
Fabulous recipe!! Easily my favorite, as the filling isn't overly sweet and has a zesty flavor thanks to the lime juice! The crust was easy to make and oh so flakey. A definite winner!
This recipe was easier than I thought! I ended up with a lot of extra filling, but otherwise this worked perfectly. I initially thought the dough instructions were confusing, but once I got into it, it worked great!
This was absolutely delicious--the ginger was a particular standout that received compliments from my entire family. The dough, to my delight, was perfectly flaky and buttery, and I would definitely use the process for other recipes. Next time, I may just use all peaches (my plums weren't great), but overall, I highly recommend this galette!
I loved making this dough. It was easy, creative and I watched the butter become a part of the dough without disappearing. I am making the rest tomorrow, peach and nectarine. I didn't find the dough wet at all and it came together exactly as written. thanks BA Toronto, Ontario
I really liked this recipe, but found that the crust was wayyy too wet and would suggest adding a bit at a time until it just comes together. I ended up remaking the crust and only used 2 Tbsp of water. I weighed the flour, too so not sure what happened. Either way, the filling was delicious and the remade crust was sooo buttery and flaky!
This CRUST! Oh my, it was the most buttery, flaky crust I've ever made! The instructions and pictures were SO helpful. I'll be using this method for my crusts from now on! I made it a day ahead and it worked out perfectly. I used just peaches for it and it was so fresh and tasty! We had a little bit of "leakage" on the crust so next time I think I will drain off some of the natural juices of the peaches before adding to the cornstarch mixture and make sure the crust is well crimped. But man, it was still sooooo tasty! Perfect Memorial Day dessert!
Loooooooved this as usual. Tasted it both warm and completly cool and have to agree that the flavour shine much more through when it's cold. Was inspired by the Peach and Sesame Crumble and sprinkled some sesame seeds on top. Absolutley loved the sweet flavours of the fruit with the nuttiness of the sesame!
I’ve struggled with pie crusts for over 30 years. Using this method, I made my first ever flaky, tender crust. Thank you! (The filling was pretty good, too. I’d use candied ginger next time.)
Subarashi da na! Or, Spettacolare! ( ͡ᵔ ͜ʖ ͡ᵔ )
This pastry recipe, using the suggested process was difficult for me. The butter and flour stuck to the rolling pin. It was so “short” that I had to press it onto the sheet pan after cooling the dough. Turned out more like a crumble after baking. But delicious! I may use my preferred pastry technique the next time, however. (Use “Anonymous) for my name, please.)
I used all peaches for this recipe, could not recommend it enough! The pastry is very flakey and tender, the ginger and lime in the recipe make everything taste super fresh and delicious. Would make it again! If anyone is having trouble with the pastry techniques, Carla has a video for an apple tart where she uses the same pie dough!
Great recipe--the crust was amazing and very easy to prepare. I would recommend eating the galette hot even though the recipe said to let it cool for 2 hours before serving. The crust was super flaky and the fillings were warm and mushy--much better eating it after letting it cool for 20-30min rather than bringing it back to room temperature. All in all, super amazing, crowd-pleasing dish.
I've made so many failed pastry doughs that I was almost tempted to use a storebought crust for this recipe, but the technique used here resulted in such a tender, flaky crust that I'm glad I didn't! I will use this technique for every pie and galette I make going forward. I used Miyoko's European-style cultured vegan butter and coconut milk instead of cream to make the recipe vegan, and all peaches instead of a mix. IT'S SO GOOD.
Watch the video: Vypadá jako mladá hezká dívka, ale způsob, jakým se živí, šokoval celý svět.. (October 2021).