Grilled Peach Frappé

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Grilled peaches lend their slightly smoky, beautifully caramelized flavor to these sweetly complex frappes. Citrus and Southern Comfort add brightness and warmth. You may want to make a double batch of this enticing cocktail! When grilling peaches, choose peaches that are ripe, but not too ripe. Super-soft fruit will turn to mush on the grill.

Blender glass Grilled Peach Frappé
Photo: Andy Lyons
Prep Time:
15 mins
Grill Time:
8 mins
Total Time:
23 mins
Servings:
4

Ingredients

  • 2 fresh peaches, halved

  • 3 ounce Southern Comfort

  • 2 teaspoon raw sugar

  • 2 tablespoon fresh lime

  • 2 tablespoon fresh lemon

  • ¼ teaspoon pure vanilla extract

  • 1 cup ice

  • Peaches

Directions

  1. Grill peach halves on the rack of an uncovered charcoal grill, directly over medium coals, for 8 to 10 minutes or until tender and lightly browned. Midway through grilling, rotate peaches one-quarter turn to create crosshatch marks, "essential for best flavor," Steve says. (For a gas grill: Preheat grill, then reduce heat to medium. Grill peaches on rack over heat. Cover; grill as above.) Remove from heat; cool. Slip off peach skin, using a peeler if necessary.

  2. In a blender container, combine peaches and remaining ingredients, except ice. Cover and blend on high for 20 seconds; add ice and blend until smooth. Serve at once in chilled glasses. Top each with a slice or two of fresh peach. Makes 4 cocktails.

*

For a nonalcoholic option, omit Southern Comfort®, increase to 3 peaches and add additional water, if needed to reach desired consistency.

Nutrition Facts (per serving)

151 Calories
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 151
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 14g 5%
Total Sugars 11g
Protein 1g
Vitamin C 16.5mg 83%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 181mg 4%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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