Peach Basil Margaritas.jpg


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


  1. Combine all ingredients in a blender and blend on high until smooth (add more peach nectar if you want them thinner).  

  2. 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!