Peach Ginger Slushie Recipes

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GINGER PEACH VODKA SLUSH



Ginger Peach Vodka Slush image

Make a ginger peach vodka slush to cool off this summer! Made with frozen peaches, this frozen cocktail is filled with fruity flavor.

Provided by Heather

Categories     Drinks

Time 5m

Number Of Ingredients 4

2 cups peach slices (frozen)
1 cup ice
3/4 cup ginger ale
3 ounces vodka

Steps:

  • Pour the ginger ale and vodka into a blender. Add peaches and ice. Cover and blend until mixture is smooth and no chunks remain. If mixture is too thick or difficult to blend, add an additional 1/4 cup of ginger ale.
  • Pour into highball glasses and serve immediately.

Nutrition Facts : Calories 221 kcal, Carbohydrate 31 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving

GINGER PEACH GROWN UP SLUSHIE



Ginger Peach Grown Up Slushie image

Sweet and a little heat from the ginger vodka make this a perfect drink for a hot summer day!

Provided by Kristine

Yield 2

Number Of Ingredients 3

1 can of peach nectar (I used Kern's brand, which is 11.5 oz)
4 jiggers of Infused Ginger Vodka
2 half jiggers (the smaller cup) of Chambord liqueur (black raspberry liqueur)

Steps:

  • Pour the peach nectar into an ice cube tray and freeze for 3-4 hours (or overnight), until firm.
  • When the peach cubes are frozen, you can make your drinks. Pour a shot of the Chambord into each of the lowball glasses.
  • Place the peach cubes and the ginger vodka into a blender and blend until smooth. Pour evenly into the two glasses with the Chambord. Enjoy!

PEACH-GINGER SLUSHIE



Peach-Ginger Slushie image

Slushies are a wonderful refreshing drink and a great way to use up ripe fruit. Ripe peaches are delicious in a slushie and taste great with a little bit of ginger.

Provided by gartenfee

Categories     Drinks Recipes     Slushie Recipes

Time 1h5m

Yield 1

Number Of Ingredients 4

2 small fresh peaches - peeled, pitted, and sliced
6 ice cubes
1 teaspoon white sugar
⅛ teaspoon minced fresh ginger root

Steps:

  • Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.

Nutrition Facts : Calories 20.1 calories, Carbohydrate 5.1 g, Sodium 4.4 mg, Sugar 5.1 g

GINGER PEACH PIES



Ginger Peach Pies image

I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 5 mini pies.

Number Of Ingredients 16

3-3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
9 tablespoons shortening, cubed
6 to 9 tablespoons ice water
FILLING:
5 cups sliced peeled peaches
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup crystallized ginger, chopped
1/2 teaspoon salt
2 tablespoons butter, cubed
OPTIONAL TOPPING:
1/2 cup crystallized ginger
1/4 cup coarse sugar

Steps:

  • In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

PEACH SCHNAPPS SLUSH



Peach Schnapps Slush image

Try a sugar-free ginger ale or sparkling water to save close to 20 calories per serving. This makes 22 servings at 3/4 cup each.

Provided by BeckyF

Categories     Beverages

Time 13m

Yield 22 serving(s)

Number Of Ingredients 8

1/4 cup sugar
2 cups water
1 (12 ounce) can frozen orange juice concentrate (thawed)
1 (12 ounce) can frozen lemonade, concentrat (thawed)
3 cups water
2 1/2 cups peach schnapps
1/3 cup lemon juice
2 (20 ounce) bottles ginger ale

Steps:

  • In a saucepan, mix the sugar and 2 cups water.
  • Bring to a boil and boil for 3 minutes.
  • Let cool and mix with the next 5 ingredients.
  • Put in a plastic container and freeze.
  • Before serving, allow to sit at room temperature for 15 minutes.
  • Add the ginger ale and serve.

Nutrition Facts : Calories 67.6, Fat 0.1, Sodium 6, Carbohydrate 17, Fiber 0.2, Sugar 16.5, Protein 0.5

PEACH-GINGER SLUSHIE



Peach-Ginger Slushie image

Slushies are a wonderful refreshing drink and a great way to use up ripe fruit. Ripe peaches are delicious in a slushie and taste great with a little bit of ginger.

Provided by gartenfee

Categories     Slushies

Time 1h5m

Yield 1

Number Of Ingredients 4

2 small fresh peaches - peeled, pitted, and sliced
6 ice cubes
1 teaspoon white sugar
⅛ teaspoon minced fresh ginger root

Steps:

  • Combine peaches, ice cubes, sugar, and ginger in a blender; blend until smooth. Pour into a glass and freeze for about 1 hour.n

Nutrition Facts : Calories 20.1 calories, Carbohydrate 5.1 g, Sodium 4.4 mg, Sugar 5.1 g

PEACH GINGER CHUTNEY



Peach Ginger Chutney image

Make and share this Peach Ginger Chutney recipe from Food.com.

Provided by Miss Annie

Categories     Sauces

Time 50m

Yield 4-5 Half Pints

Number Of Ingredients 10

3 1/2 lbs peaches, diced (about 7 large)
1 large onion, minced
1 yellow pepper, diced
1 hot red pepper, diced
1/2 cup crystallized ginger, chopped (candied ginger)
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace

Steps:

  • Prepare fruit and vegetables.
  • Put in heavy saucepan and add remaining ingredients.
  • Bring to a boil, stirring constantly.
  • Turn heat to a simmer, cook until desired consistency.
  • Ladle into hot jars leaving 1/2 inch headspace.
  • Wipe rims and seal.
  • Process in a water bath canner for 10 mins.

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