I mean shoes off, feet up, summer breeze blowing in your hair. Are you with me? This light and fruity sipper is gentle enough for brunch. It’s perfect to share with friends. Pretty enough for the front porch yet begs for the backyard!

Use your favorite fruits of the season with a bottle of nice crispy white wine. Adding a few other flavor enhancers like vodka, simple syrup, and a sprig or two of lemony thyme (or your favorite fresh herb) add complexity.

Fresh strawberries, peaches, cherries, pineapple, and lemon get a little tipsy in a nice soak of chilled vodka, white wine and a splash of simple syrup.

If you can give the fruit at least two hours your Summer Thyme Sangria will will take on the beautiful fruit flavors. You can use any combination of berries and stone fruit that you love.

Step 1

Our summer sangria begins with a simple syrup. You combine equal parts water and sugar in a small saucepan and bring to a boil, then whisk to dissolve sugar. Allow to cool before using.

Simple syrups are another wonderful way to infuse layers of flavor. Just add herbs, aromatics, fruit or even spices to the sugar water while boiling. I’ve made vanilla, cranberry, ginger, and brown sugar.

Step 2

Once your fruit has had time to hang out and chill with the white wine and vodka, it’s ready to serve. This white sangria is so smooth and delicious! It’s the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Step 3

Don’t forget to put out a few finger foods. Our Roasted Golden Beet Hummus with Flatbread Crackers were the perfect pre-dinner nibbles.

How do you ease into the weekend? Favorite summer cocktails and mocktails? I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Summer Thyme Sangria

Summer Thyme Sangria is so smooth and delicious! It's the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Course Cocktail

Prep Time 10 minutes minutes

Refrigeration Time 2 hours hours

Servings 4

Ingredients

• 1 lemon thinly sliced
• 1 peach sliced
• 1 cup fresh strawberries sliced
• 1 cup fresh cherries pitted and sliced
• 1/4 cup simple syrup more or less to taste
• 1/4 cup vodka
• 1 750 ml bottle white wine
• fresh lemony thyme sprigs optional garnish

Instructions

• Prepare simple syrup by combining equal parts water and sugar in a small saucepan. Bring to a boil, whisk to dissolve sugar. Cool before using.
• Combine all recipe ingredients in a pitcher and refrigerate at least 2 hours. Serve chilled with lemony thyme sprigs (optional).

The post Summer Thyme Sangria Will Ease You Right Into the Weekend! appeared first on Lemony Thyme.

Nothing sings summer quite like fresh juicy peaches. Pairing the sweet peaches with ginger simple syrup introduces a lovely depth of flavor you’ll really enjoy.

I LOVE Mojitos!!

As we head into Labor Day Weekend, for some this will mark the end of summer. Not the case here in the Peach State however, where summer will carry us well into October. So while we’re still hanging on to sunny skies and juicy peaches let’s sip on a Peach Mojito shall we?!!

Mojitos are quite simple and easy to make.

The Classic Mojito contains fresh mint, lime wedges, and simple syrup that are muddled together then topped with white rum and a splash of club soda.

So crisp and refreshing…and kind of begging for some flavor inspiration in my humble opinion. My Mojitos typically include mint and lime, but then I like to add another fresh seasonal fruit like peaches, strawberries, blueberries, kiwi, cranberries, grapefruit…..

Then comes the simple syrup.

Perhaps the easiest way to infuse a layer of flavor that will delight your taste buds. For this recipe I simply add sliced fresh ginger to my sugar water and simmer for about 10 minutes. Once strained and cooled it’s ready to flavor your Peach Mojito or stir into iced tea or drizzle over pound cake.

The key to a good Mojito is all in the muddling (don’t worry if you don’t own a muddler, the end of a wooden spoon works well in a pinch). Muddling extracts all the juice and flavor from the fresh mint (or herbs of choice), lime wedges and seasonal fruit pieces. I add the simple syrup before muddling so the flavors marry nicely.

Then a nice shot of rum is poured into an ice filled glass (or not – these are quite delicious as Mojito Mocktails), topped with the muddled juices and a splash of club soda. With all the flavored sparkling waters on the market shelves we subbed bubbly peach water for the club soda. It was peachy perfection!!

It has been the summer of peaches for us! Perhaps because we’re home more and not traveling, we find ourselves at a local farmers market most every weekend. And when the peaches are this gorgeous how can you not bring home a sack full. You may recall a little Bacon Wrapped Bourbon Glazed Grilled Peach recipe we shared – before summer is officially over we’ll be sipping on a cocktail version of this recipe. I’m thinking a Grilled Peach Bacon Old-Fashioned ;)

Wishing everyone a safe and happy holiday weekend. We’re planning to spread some chalk art cheer throughout our neighborhood, while sipping on Peach Mojitos! May your labors of love bring you joy. Cheers!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best, Libby

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Peach Mojito {with Ginger Simple Syrup}

Pairing the sweet peaches with ginger simple syrup introduces a lovely depth of flavor you'll really enjoy.

Course Drinks

Servings 2

Ingredients

For the Ginger Simple Syrup

• 1 2-inch piece of ginger peeled and sliced
• 1 cup granulated sugar
• 1 cup water

For the Peach Mojito

• 1 fresh peach
• 1 lime
• 6-8 fresh mint leaves + two sprigs for garnish
• 4 ounces white rum
• 1 can peach sparkling water or club soda

Instructions

For the Ginger Simple Syrup

• In a small saucepan, simmer water, sugar, and fresh ginger for 10 minutes. Strain into a glass jar and cool.

For the Peach Mojito

• Cut half of the lime into circles and the other half into wedges. Cut half the peach into half-round slices and the other half into small chunks.
• In a tall glass, add 3-4 lime wedges, 6-8 fresh mint leaves, the peach chunks, 2 ounces simple syrup and muddle until juices are released from lime and peach.
• Fill two glasses with ice, add a lime round or two and a couple peach slices to each glass. Top each with 2 ounces of rum, half of muddled fruit mixture, and a splash of sparkling water (or to taste). Garnish with peach, lime and fresh mint sprig. Cheers and Enjoy!

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They are a perfect side dish, ice cream topping, bread pudding partner, cuddle up on the couch like nobody’s business snack. The list goes on.

This recipe is a gift that keeps on giving.

As good as they were on their own, we decided to kick them up a notch by wrapping them in bacon (oh yes I did) and putting them back on the grill to infuse a bit of the smokey bacon flavor…..to the sweet juicy peaches.

They’re down right sexy!

Full disclosure, this is the third time we’ve made these peaches in the past two weeks. It helps that we live in the land of peaches. Sweet Georgia Peaches!! We are fortunate to have several small local farmer’s markets. That’s where we find gorgeous baskets of peaches and bunches of fresh cut flowers are plentiful.

The bourbon glaze for the peaches consists of bourbon, butter, lemon juice, brown sugar, and a little water. Once simmered, the glaze is poured over the halved peaches. They drink up the yummy flavors.

After the peaches bath in the warm bourbon glaze for about 30 minutes you’re left with the most heavenly sweet peachy liquid gold.

And the Warm Bacon Bourbon Peach Dressing was born.

When you’ve got warm bacon dressing, a spinach salad is always in order. Oh how I love the Spinach Salad!

Bacon Wrapped Bourbon Glazed Grilled Peaches are a lovely side dish for any brunch!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Bacon Wrapped Bourbon Glazed Grilled Peaches

Infuse a bit of the smokey bacon flavor with the sweet bourbon glazed peaches. The result is so delicious.

Course Side Dish

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

For the bourbon glaze

• 1/2 cup brown sugar
• 4 Tbl butter
• 1/2 lemon juice only
• 2 Tbl bourbon
• 1/4 cup water

For the bacon wrapped peaches

• 4 ripe peaches halves and pitted
• 1/2 lb bacon

Instructions

For the bourbon glaze

• Combine all glaze ingredients in a small sauce pan. Bring to a gentle boil for 1 minute, then reduce to a simmer for 5 minutes.

For the bacon wrapped peaches

• Place peach halves in a baking dish. Pour the bourbon glaze over them being sure to coat each peach. Allow to rest for 30 minutes.
• Cook the bacon lightly, until still soft and "chewy". Reserve.
• Heat grill or grill-pan to medium-high heat. Grill peach halves cut side down until you have nice grill marks, about 5 minutes. Remove from heat, slice peach halves into halves and wrap each piece with a piece of pre-cooked bacon. Secure with a toothpick. Place bacon wrapped peach pieces on grill and cook 2-3 minutes until bacon is nicely browned.

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It’s very well documented that I have a huge crush on lemon & thyme. 

Having fresh Georgia peaches at the Farmers Market was our little personal touch.

I’m also a big fan of any recipe that calls for muddling fresh herbs. 

In this case fresh lemony thyme is muddled with sugar before adding lemon juice, peach nectar, and cold water.  The mixture then chills to perfection.

We added fresh peach slices and lemony thyme sprigs to serve. 

Lemony Thyme Peach Lemonade is bursting with tart sweet flavors.  A beautiful twist on a classic summertime beverage.

Have you got a favorite summer thyme sipper with a twist? I’d love for you to share in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Lemony Thyme Peach Lemonade

Lemony Thyme Peach Lemonade is bursting with tart sweet flavors.  A beautiful twist on a classic summertime beverage.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Author inspired by BHG Magazine

Ingredients

• 1 cup sugar
• 5-6 lemony thyme sprigs more for garnish
• 2 cups lemon juice
• 1 11- ounce can peach nectar
• 4 cups cold water
• fresh peaches and/or lemons for garnish

Instructions

• In a large pitcher muddle lemony thyme sprigs with sugar. Add in lemon juice, peach nectar and cold water. Stir well until sugar is dissolved. Cover; chill.
• To serve stir in peach and/on lemon slices and ice cubes. Garnish with lemony thyme sprigs.

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Peach, Berry & Basil Fruit Salad with Orange Vinaigrette.

Something special happens when the warm orange vinaigrette meets the sliced peaches and berries.  Something really special.  This wonderful Peach, Berry & Basil Fruit Salad is sweet and sexy enough to be served as dessert.  I say let ’em eat dessert for breakfast, lunch, and dinner. 

This is the second Cooking Light recipe that I’ve shared, in as many days, that allows me to incorporate fresh tender basil leaves.  Not sure if I’m more excited about my fresh herbs bursting with love or to share some lightened up recipes.  I hope you enjoy the direction we’re headed.

Never fear, with me you can be assured Adventures in Chocolate are always lingering in the shadows.  There are simply those times that fruit doesn’t compare to chocolate, even when it’s this good.

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Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette}

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Cooking Light Magazine, May 2007

Ingredients

For the vinaigrette…

• 1 cup fresh orange juice
• 1 1/2 Tbl. sugar
• 1 1/2 Tbl. champagne vinegar or white wine vinegar
• 1 Tbl. extra-virgin olive oil
• 1 Tbl. butter
• pinch of salt

For the fruit salad…

• 1 1/2 cups fresh blueberries
• 1 lb. fresh strawberries halved
• 2-3 small ripe peaches or nectarines each cut into 8 wedges
• 1/4 cup small fresh basil leaves

Instructions

For the vinaigrette…

• Combine the first three ingredients in a small sauce pan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add olive oil, butter, and salt to pan, stirring with a whisk. Let stand 2 minutes.

For the fruit salad…

• Combine strawberries, blueberries, and peaches in a large bowl. Add warm vinaigrette just before serving. Sprinkle with fresh basil leaves.

The post Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette} appeared first on Lemony Thyme.

I am thankful for Farmers’ Markets (where I scored these beautiful Georgia peaches) and friends with gardens (where I scored these picture perfect jalapenos). 

I am all about skillet jam. 

No special equipment or ingredients required. 

In less than an hour you can have Peach Jalapeño Skillet Jam poured over cream cheese with crackers in hand. 

The combination of sweat juicy peaches with a slight kick from the jalapeños is addicting.

The method is simple. 

Peel and slice your peaches then top them with sugar and let the juices flow. 

The Process

Within 15 minutes (or up to four hours) you’ll have the base for your jam. 

• Add your diced peaches to a cast iron skillet
• Then add diced jalapeños, with seeds or without depending on how spicy you’d like the jam to turn out.  I used two jalapenos and some seeds, but not all. 
• Stir in two tablespoons of fresh lemon juice and simmer over medium heat until most of the liquid has evaporated. 
• Remove from heat and allow to come to room temperature.  The jam will continue to thicken as it cools.

I suggest pairing Peach Jalapeño Skillet Jam with mild goat or cream cheese and spreading it on a Flatbread Cracker. 

Irresistible.

If you like the sounds of this Peach Jalapeño Skillet Jam be sure to give our Strawberry Jalapeño Skillet Jam a try.

Crackers pictured above are these super easy Flatbread Crackers.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Peach Jalapeño Skillet Jam

When peaches and jalapeños meet there is bound to be some sweet spicy love created aka Peach Jalapeño Skillet Jam.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 lbs. fresh peaches peeled & sliced
• 1 cup sugar
• 2 jalapenos fine diced
• 2 Tbl. lemon juice

Instructions

• Layer the sliced peaches with sugar in a bowl and allow to macerate in the refrigerator for at least 15 minutes or up to 4 hours.
• Pour into a cast iron skillet; add jalapeno and lemon juice and simmer over medium heat until most of the liquid has evaporated and the jam has thickened, about 15 – 20 minutes.
• Remove from heat and allow to cool to room temperature. Store in air-tight jar for up to 3 weeks in the refrigerator.

The post Easy Fresh Peach Jalapeño Skillet Jam appeared first on Lemony Thyme.

When I discovered today was National Frappe Day I smiled out loud. It’s been years since I’ve had a frappe, yet a familiar fondness remains.  I’ve shared before that I grew up just a corn field away from an iconic New England Ice Cream Shop.  The very place I discovered my love for Dusty Miller Sundaes and Malted Peach Frappes.

~ Frappe vs. Milkshake ~

It wasn’t until today that I realized there was such a debate about Frappes.  Specifically about the difference between a Frappe and a Milkshake.  In New England and to New Englanders a frappe is ice cream, any flavor, blended with just enough milk to make it almost drinkable through a straw.  Where a milkshake is milk blended with flavored syrup, sometimes including ice cream.

Now that I live in Georgia, home of Chick Fil A restaurants, who happen to sell the most amazing Peach Milkshakes each summer, I have come to accept that a milkshake can be very much like a frappe.

~ Frappe vs. Frappé ~

I’ve now learned that there is a second kind of popular frappe or should I say frappé (think French accent).  A frappé is a coffee drink that was accidentally invented in Greece by an employee of the Nestlé company.  Read more about that fun story here.  This coffee drink is hugely popular with loads of recipe variations but definitely not a frappe.

~ Frappe vs. Frappuccino ~

Speaking of coffee drinks, when an ice cream shop in the Boston, MA area combined a frappe with coffee the Frappuccino was born.  Said ice cream shop was later purchased by none other than Starbucks, who promptly trademarked the name Frappuccino.  Leaving Starbucks competitors with no choice but to simply call their Frappuccinos frappes.  Are you still with me?

~ Frappe vs. Malt ~

If I haven’t confused us all enough by now let’s ponder just one more thought.  If a ‘malt’ by definition is a milkshake with malted milk powder, then am I really enjoying a peach malt? And have I completely debunked my entire theory?

Absolutely NOT.  I am simply sipping on a Malted Frappe, made with vanilla ice cream, fresh peaches, malted milk powder and just a splash of milk.  And I am loving it.

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Malted Peach Frappe {or is it a Milkshake?}

Author Libby with Lemony Thyme

Ingredients

• 1 pint vanilla ice cream
• 2 Tbl. malted milk powder
• 2 peaches pitted and cubed
• just enough milk to blend smoothly 1 Tbl. at a time
• whipped cream optional

Instructions

• In a blender, combine ice cream, malted milk powder and peaches (reserving a spoonful of pieces to stir in after blending). Blend until creamy, adding 1 Tbl. of milk at a time only if necessary.
• Pour into tall glass, sprinkle with peach pieces and top with whipped cream.

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~ Peaches & Cream Martini Recipe ~

1 1/2 ounces vanilla vodka
1 1/2 ounces peach schnapps
1 1/2 ounces cream
1 1/2 peaches, pureed
3 tablespoons sugar
1/2 teaspoon nutmeg
ice & shaker
peach slice for garnish

Combine sugar and nutmeg on a plate.  Dip rim of martini glass in peach schnapps, then into sugar.  Place in freezer.
Fill shaker with ice.  Add vodka, schnapps, cream, peach puree and 1 teaspoon of sugar/nutmeg.  Shake vigorously.  Strain into a chilled martini glass.

It’s National Peaches & Cream Day.  How do I know this?  Because I follow this insanely cool lady who in between keeping up with her three kids, manages to find (make) time for date nights, cocktails, and all those off the wall holidays.  Like National Food on a Stick Day, which is precisely how we met.  This lady is MomSoPolitan.  You’ll want to follow her too.

Regarding this Peaches & Cream Martini.
It’s become my No. 3 favorite peach recipe ever, just behind a Malted Peach Frappe and Peach Cobbler.

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Peach Buttermilk Cobbler {with Vanilla Ice Cream}.

I discovered several months ago and quite by accident that some people prefer cobbler over cake.  It just so happened on that day I had a quart of fresh blackberries.  And so I made, and we mutually enjoyed, Blackberry Buttermilk Cobbler.

On this day, I happen to have 10 peaches fresh from the Farmers Market.  I’ll start by making Peach Buttermilk Cobbler.

This might just be the easiest cobbler recipe I’ve come across.  The batter is prepared then poured into a buttered casserole.  Fresh fruit is sprinkled over top, then dusted with sugar and dotted with butter.  Into the oven it goes.

As the smell of cobbler filled the air…. scratch that, as much as I’d like it to sound all romantic and stuff it was the sound of the timer that brought family to the kitchen.  It was however the smell of freshly baked Peach Buttermilk Cobbler that grabbed their attention.  And without hesitation we said “vanilla ice cream sure would go well with that.”

Was there vanilla ice cream in the house?  Nope.  Was I going to let that hold me back?  Nope.  Thank goodness for Homemade Ice Cream, made in a Ziploc bag, in just 10 minutes.

While the Georgia peaches are so fresh and beautiful, Peach Buttermilk Cobbler with Vanilla Ice Cream was the perfect dessert to enjoy on this end-of-summer holiday weekend.

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Peach Buttermilk Cobbler {with Vanilla Ice Cream}

Course Dessert

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author adapted from Ree Drummond

Ingredients

• 1 1/4 cups plus 2 Tbl. sugar
• 1/4 tsp. cinnamon
• 1 cup self-rising flour
• 1 cup buttermilk shaken well
• 1 tsp. vanilla
• 4 Tbl. butter melted
• 2 cups fresh sliced peaches about 4 peeled & pitted
• 1 tsp. cold butter
• 2 Tbl. cinnamon-sugar for dusting
• Ice cream or whipped cream for serving

Instructions

• Preheat oven to 350 degrees. Butter a 2-Qt. baking dish.
• In a medium bowl whisk together 1 cup of sugar, cinnamon, flour, buttermilk, and vanilla. Then add in melted butter.
• Pour the buttermilk mixture into the baking dish. Sprinkle the sliced peaches in a single layer over the batter. Dust the peaches with 1/4 cup of sugar. Cut cold butter into small pieces and dot top of cobbler. Bake 40 minutes then sprinkle with cinnamon-sugar. Continue baking an additional 10 – 15 minutes until bubbly and golden brown.
• Allow to rest or not. Serve with vanilla ice cream or whipped cream.

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Crisp Cod Cakes with Peach Basil Relish.

I had a moment yesterday.  A really big moment.  I was on my way to work via McDonald’s drive-thru when my phone rang.  The voice on the other end said “Lib, I’ve got to do something.”  I pulled my car into a parking lot and sat and listened.  She proceeded to share a conversation she had with her 7 year-old daughter that morning…a conversation that brought us both to tears.

I turned my car around and began driving to meet her, never hanging up the phone.  When she said “I’ve got to do something” a rush of numb sick tingle came over me.  She was referring to taking control of her health, in particular her weight.  She and I have traveled down this path together several times before.  Over the years, we’ve both seen success and sadly experienced set backs.  I too knew I had to do something, but I wasn’t ready to get back on the scale.  I hadn’t made up my mind that I was committed to sticking to a plan.  After all I love to eat and love to cook, how was this ever going to work.  I kept driving towards her, both of us verbalizing our fears and excuses.  The tears turned to laughter as we recognized how pathetic our attempt to talk each other out of what had to happen was.

As we arrived at Weight Watchers parking lot, we stepped out of our cars, took each other’s hand, and marched took two steps forward and one back until we finally reached the door.  We can do this, we must do this.

While I was there I bought a new cookbook for inspiration :)  I came home during lunch yesterday and made Crisp Cod Cakes with Peach Basil Relish.  It’s my start.

The recipe paired the Cod Cakes with a Peach Basil Relish, which I loved.  It was tart and full of fresh summer sweetness.  It would also be lovely with Fresh Tomato Salsa….now there’s an idea for next time.

I wanted to share this recipe and my big moment while it was fresh, like Peach Basil Relish.  While the cod cakes were quite good, on their own without the relish they were rather ‘plain’ for my taste.  Next time (with only 4 WW Pts+ per cake there will definitely be a next time), I will experiment with different seasonings and herbs.  I see lots of potential for recipe creativity with this one.

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Crisp Cod Cakes {with Peach Basil Relish}

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 152kcal

Author Weight Watchers (slightly adapted)

Ingredients

For Peach Basil Relish…

• 2 large peaches pitted and cut into 1/4″ dice
• 1/4 cup fresh basil chopped
• 1/4 cup fresh mint chopped
• 1 shallot finely chopped
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. honey or agave nectar

For Cod Cakes…

• 1 lb. cod fillet skinned and cut into small pieces
• 1 shallot chopped
• 2 Tbl. fresh parsley
• zest of 1/2 a lemon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• pinch cayenne pepper
• 2 tsp. olive oil

Instructions

For Peach Basil Relish…

• Combine all ingredients in a serving bowl and reserve.

For Cod Cakes…

• In a food processor, combine cod, shallot, parsley, lemon zest, salt, pepper and cayenne. Pulse until finely chopped. With damp hands form mixture into 4 (1/2″ thick) patties.
• Heat oil in a non-stick skillet over medium high heat. Cook patties until browned and cooked through, about 6 minutes per side.
• Serve with Peach Basil Relish

Notes

Per Serving (1 cod cake & 1/2 cup relish) = 4 WW Pts+

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