Recipe: Peach Fuzzies

Cookbook

Peach Fuzzies

Serves 1

Long before "il miracolo del boom" (caused largely by the Spoleto Festival USA) brought yuppies, fancy bars, and peach schnapps to Charleston, we were drinking a truly fuzzy peach drink, a frozen daiquiri made with unskinned fresh peaches. Some people make them with frozen pink lemonade, which is fine (grape juice is used as coloring in the better brands), but I prefer the more subtle flavor of lime as a backup to the fresh peach flavor.

1/4 cup or 1 jigger light rum
Juice of 1/2 lime
1 tablespoon superfine sugar
   (or granulated sugar put in the blender
   for a few seconds until finely ground)
1 ripe fresh peach, pitted but unpeeled
2 cups crushed ice (or several ice cubes
   put in the blender and crushed)

Place all of the ingredients in a blender and blend until uniformly smooth and frozen, adding ice if desired.

Buy the Book!

Hoppin' John's
Lowcountry Cooking
Recipes & Ruminations from
Charleston and the Carolina Coastal Plain
By John Martin Taylor
Houghton Mifflin Company, April 2000
Paperback, $18.00
ISBN: 0-618-04845-6
Recipe reprinted by permission.