At least once a summer, I try to time my vacation travel to include a stop at Stoudt’s Fruit Farm Stand, just off I-78 in Shartlesville, Pennsylvania. Why? Well, they have all kinds of excellent homegrown produce, but really, it’s all about the peaches for me.
Stoudt’s sells some of the best tree-ripened peaches you will find anywhere, and they’re always worth the trip (or the detour). This afternoon I stopped and purchased a peck of Freestone Yellow Peaches, and they are, once again, mouth-wateringly delicious.
Although we will enjoy most of them plain because they are just too good to consider cooking or baking with, I have set aside a few for my favorite summertime drink, the Peach Daiquiri. A lot of peach daiquiri recipes are overly fussy, involving simple syrup, lime juice, powdered sugar, and even daiquiri mix (oh no!) However, I do not think any of that is necessary, because when you start with peaches this good, the recipe is simple—just three ingredients!
Perfect Peach Daiquiri
Makes 1 drink
1 magnificent tree-ripened peach, peeled, pitted and cut up
1 cup crushed ice
2 ounces golden rum
– Place all ingredients in blender with tight-fitting lid. Puree until smooth. Pour into a tall glass and serve immediately. If desired, garnish with a peach slice and a mint sprig. Find a sunset view and a rocking chair, and sip slowly.
Tips – If a peach is truly ripe, the skin will peel off easily using a paring knife. Otherwise, drop peaches in boiling water for about 45 seconds then drop in ice water for about 1 minute. The skin should come off easily. – White rum can be substituted for golden rum, but the flavor will not be as deep. If using white rum, add a tablespoon of fresh lime juice for extra flavor.