Southern Peach Julep Recipes

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SOUTHERN PEACH MINT JULEP



Southern Peach Mint Julep image

Provided by Food Network

Categories     beverage

Time 5m

Yield 2 cocktails

Number Of Ingredients 5

8 to 10 fresh mint leaves
1/2 peach, sliced, or 4 slices frozen peaches, thawed
2 ounces sweet tea vodka
1 ounce bourbon
6 ounces club soda

Steps:

  • Divide the mint leaves and peach slices between two Collins glasses and muddle them together. Fill each glass with ice, 1 ounce of the vodka, 1/2 ounce of the bourbon and 3 ounces of the club soda. Stir until cold.

PEACH JULEP



Peach Julep image

Peach and mint make a divine new combination in this updated version of the classic Southern drink.

Provided by By Inspired Taste

Categories     Beverage

Time 5m

Yield 1

Number Of Ingredients 6

1/4 cup fresh mint leaves
Ice cubes
2 tablespoons bourbon (1 oz)
3 tablespoons peach nectar
3/4 cup club soda
1 fresh mint sprig

Steps:

  • Add ice to lowball glass. In bottom of cocktail shaker, muddle mint leaves. Add ice, bourbon and peach nectar; shake until blended. Pour into glass, straining out ice and mint. Add club soda. Garnish with mint sprig.

Nutrition Facts : ServingSize 1 Serving

PEACH JULEPS



Peach Juleps image

Cool down at sundown by pouring mint refreshers that are just peachy.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 6

1/3 cup fresh mint leaves, plus sprigs for garnish
2 teaspoons sugar
1 1/2 cups store-bought peach juice
1 can (12 ounces) club soda
1/2 cup bourbon
Crushed ice, for serving

Steps:

  • In a medium bowl or pitcher, combine mint and sugar. With a wooden spoon, mash leaves until bruised. Stir in peach juice, club soda, and bourbon.
  • Serve over crushed ice; garnish with more mint.

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

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