Sour Peach Martini Recipes

PEACH MARTINI

Peach Martini image

Provided by Guy Fieri

Time 2m

Yield 1 drink

Number Of Ingredients 6

Ingredients

2 ounces vanilla vodka
1-ounce peach schnapps
2 ounces peach nectar
1/2-ounce fresh lime juice
Ice cubes
Peach slice, for garnish

Steps:

In a cocktail shaker mix all the ingredients along with the ice. Shake well and pour into a chilled martini glass.
Garnish with a peach slice.

MIKE'S PEACH PUFF MARTINI

Mike's Peach Puff Martini image

Make and share this Mike's Peach Puff Martini recipe from Food.com.

Provided by sgprodigy-recipe

Categories Beverages

Time 1m

Yield 1-2 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces peach schnapps
1 1/2 ounces raspberry vodka
1 dash Sprite
4 ice cubes

Steps:

Add ice cubes, peach schnapps, raspberry vodka, and Sprite to a cocktail shaker.
Shake well for 4 seconds.
Strain into a martini glass.

Nutrition Facts : Calories 101, Sodium 3.5, Carbohydrate 0.5, Sugar 0.5

PEACH MARTINI

Peach Martini image

Make and share this Peach Martini recipe from Food.com.

Provided by Dallas Chef WOut Ti

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

3 ounces peach vodka
1/2 ounce triple sec

Steps:

Shake over ice, pout and serve.

Nutrition Facts : Calories 198, Sodium 0.9

SWEET AND SOUR PEACH SAUCE

Sweet and Sour Peach Sauce image

Preserve fresh peaches with some colorful condiments to make a lovely sauce. Delightful with chicken, pork, rice, and many other foods.

Provided by Joleen

Time 13h

Yield 35

Number Of Ingredients 16

Ingredients

3 cups chopped, peeled fresh peaches
1 cup diced red onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup crushed pineapple
½ cup lime juice
⅓ cup vinegar
¼ cup chopped tomato
2 medium jalapeno peppers, diced
2 cloves garlic, minced
1 teaspoon chopped fresh cilantro, or to taste
½ teaspoon ground cumin
1 (1.75 ounce) package low-sugar pectin
3 ½ cups white sugar
½ cup packed brown sugar
½ teaspoon butter

Steps:

Inspect seven 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
Combine peaches, red onion, bell peppers, pineapple, lime juice, vinegar, tomato, jalapeno peppers, garlic, cilantro, and cumin in a large pot. Stir in pectin until dissolved. Turn heat to medium-high and bring to a boil. Add white and brown sugar; stir until completely dissolved. Return to a full rolling boil. Add butter to reduce foaming and boil hard for 3 minutes, stirring constantly.
Turn off the heat. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and allow lids to seal. If fruit floats to the top of the jars, invert for 5 minutes. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 2.3 mg, Sugar 24.7 g

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