PEACH BASIL MARGARITAS
Add this to your menu for your next spring al fresco party! Recipe and photo courtesy of Alex Snodgrass, the Dallas-based foodie behind The Defined Dish.
5 cups frozen, sliced peaches
3/4 cup – 1 cup silver tequila (or use coconut water for non-alcoholic)
1/4 cup fresh lime juice
1 cup Peach Nectar (Found in Juice section)
7 large leaves of basil, loosely chopped
3 tbsp. raw honey
Combine all ingredients in a blender and blend on high until smooth (add more peach nectar if you want them thinner).
Either serve immediately for a frozen margarita or pour mixture into popsicle molds and freeze in the freezer for at least 4 hours, or until frozen, for a boozy popsicle by the pool to cool you off!