Crown Royal Peach Sweet Tea is a drink that can be whipped up in minutes and combines the refreshing flavors of southern sweet tea and peach.
An Easy Peach Summer Cocktail
Crown Royal Peach combined with sweet tea is a delightful fusion of smooth Canadian whiskey and the refreshing sweetness of classic Southern sweet tea. This combination offers a perfect balance of fruity and robust flavors, making it an ideal beverage for summer gatherings, casual get-togethers, or relaxing afternoons sitting on the porch.
FREQUENTLY ASKED QUESTIONS:
Do you have to use fresh brewed iced tea?
You do not have to use fresh brewed tea. Many grocery stores carry a wide variety of iced tea that you can purchase. Our personal favorite is Milo's brand tea.
Can you make a large batch or pitcher for a larger crowd?
This cocktail can be made for a large crowd. In a pitcher or drink dispenser add crown royal peach whiskey, iced tea, ice cubes, fresh peach slices, fresh lemon slices, and a sprig or two of mint.
Can more peach flavor be infused into the cocktail?
The Crown Royal brand whiskey is full of peach flavor but if you prefer more peach flavor you can certainly add more fresh peach slices, peach nectar, or frozen peach slices. These fruits can also be muddled into your cocktail glass before adding the whiskey and tea to infuse more flavor.
What can be used instead of ice to keep the cocktail cold so it doesn't get watered down?
Frozen peach slices in place of ice keeps your cocktail cold without watering it down.
Can I serve this as a frozen drink?
Instead of serving this on the rocks (over ice), just add the ice and the rest of the drink ingredients to a blender and blend until it reaches your preferred consistency.
INGREDIENTS NEEDED: (SEE RECIPE CARD FOR FULL RECIPE)
sweet tea - fresh brewed or premade
Crown Royal Peach whiskey
Fresh peaches - these are optional
How to make a Crown Royal Peach Sweet Tea
To your cocktail glass, add ice, sweet tea, then Crown Royal Peach. Stir.
We drink a lot of lemonade in the summer so I am always thinking of ways to switch it up to keep it exciting. The addition of blueberries in this Blueberry Lemonade bring lemonade to a whole new level.
I am rebelling and declaring that summer is not over yet. I am going to squeeze every little bit of summer I can out of these last few weeks. To make this blueberry lemonade, I start off by making my trusty lemonade recipe. I always have the makings to smoothies in my fridge and freezer for quick breakfasts so blueberries are always at my fingertips. Frozen berries are frozen at their peak of freshness and were perfect for this blueberry lemonade.
My family goes nuts over blueberries so you can imagine this did not hang out very long in the fridge. This is one of my favorite ways to drink lemonade. (I think I say that about all of them) But seriously, this one is AH-mazing!
Instead of making just any ol' simple syrup for this lemonade, I kicked it up a notch and added blueberries straight into the simple syrup. This infused so much flavor into this blueberry lemonade.
My blueberry loving husband loved every last sip and kept coming back for more. That is usually not the case with him so I knew I had a winner on my hands. I even dropped a few frozen berries into each glass to help keep the blueberry lemonade cold without watering it down. Simply delicious!
Blueberry Lemonade
1 cup lemon juice
3 to 4 cups cold water (to dilute)
1 cup sugar
1 cup water (for the simple syrup)
1 1/2 cup of blueberries(fresh or frozen)
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. Add the blueberries, bring to a boil, reduce heat and simmer until blueberries have broken down, about 3-4 minutes. Drain the simple syrup through a fine mesh strainer. Set aside to cool. Use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the blueberry simple syrup to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons, blueberries, and mint if desired. Enjoy!
One of my favorite things about summer is a Caprese Salad. I could eat it every day and be happy. So I knew it was time to create a Caprese Pasta Salad with all those flavors that I love.
This came together pretty quickly for our BBQ that we hosted for our son and his girlfriend. She loves Caprese Salad just as much as I do so I knew I just had to test it out on her. I think we both ate ourselves silly.
Basil is one of those herbs that I have to have in my herb garden every year. I find myself picking from it every single day. Sometimes, I just go out and pick a few sprigs off the top just to make the air around me smell like basil. My husband is not as big of a fan as I am and always makes some silly comment every time he smells it while out in the yard. Silly man, you don't know what you are missing!
Our cherry tomato plants have turned out to be regular tomato plants. I have never seen a cherry tomato that big so it must have been a boo boo! I was a little disappointed but oh well, we will just add those in with all the other tomatoes that are coming in nicely now (FINALLY) I will just have to visit a road side stand or the grocery store to buy those this year.
Here is a little funny story, last year we had a cherry tomato plant pop up beside our kitchen door steps. We watered it, staked it, and wouldn't you know it, we had more tomatoes on that random plant than we did all the ones we planted. Only thing I can imagine is a cherry tomato must have fell to the ground the year before and it seeded. Or maybe a bird dropped it. Either way, we enjoyed those babies all summer!
This Caprese Pasta Salad was declared a keeper with the family. Everyone loved it, well Mr. Picky Pants wouldn't try it, his loss! It is a must try this summer.
Caprese Pasta Salad 16 oz Ruffles pasta, cooked to al dente and drained (rotini works well too) 1 cup grape or cherry tomatoes, halved 1 cup Mozzarella pearls 1/2 cup fresh chopped basil 1/4 cup pesto 3 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper, to taste Stir basil, pesto, olive oil, and vinegar in a bowl until combined. Stir into remaining ingredients in a large bowl and mix well. Cover and chill until ready to serve.
We have been on a watermelon kick here lately and so I just had to make some Fresh Watermelon Lemonade to quench our thirst in this heat. Y'all this stuff is so good.
The watermelon is undoubtedly the most favorite of the
summer melons. There are four main
varieties of watermelon: all sweet, ice-box, seedless, and yellow flesh. Watermelons vary in taste and color depending
on the variety, the soil and the climate they're grown in. The outside of a watermelon can vary from light to very dark green. It
can be solid to mottled green or striped. The inside flesh can be dark red to
bright red to reddish pink, with many variations, including melons with yellow
flesh. Most watermelons have seeds but there are also seedless varieties. Some
think that seeds are part of the fun of eating a watermelon while others prefer
seedless varieties which are easier to eat. They
also require less prep time when using them in a fruit salad or other recipes.
Choosing a watermelon at the peak of perfection requires some skill. I will be the first to admit, I don't always remember how to pick a ripe one. First, look for one that's firm and free of bruises. A ripe watermelon will feel heavy for its size. Melons are 90% water so the ones that seem heavy for the size are going to be the juiciest watermelons. When a watermelon is ripe, the spot where it laid on the ground while growing will be a creamy yellow color rather than white or pale green. Thumping a ripe watermelon with your finger will produce a rather dull, hollow tone. Thumping an un-ripened melon will create a clear tinging sound. Though watermelons must be chilled before eating for that mouth-watering refreshing taste, if you're short on refrigerator space, whole melons will keep at room temperature for about 7 to 10 days. (I have the smallest refrigerator on the planet) After the watermelon is cut, store it in the refrigerator. They are not freezer friendly because they become mushy and lose their flavor. They are full of vitamin C and they're also a good source of vitamin A, potassium and fiber. Also, they contain high amounts of lycopene, a substance that can prevent heart diseases and some cancers, and that is something we could all be happy about.
So to make this Fresh Watermelon Lemonade I went with my trusty Lemonade recipe as a base and added the watermelon. Cube up the watermelon and pulse it in a blender until smooth. (of course you want to use the seedless watermelon) Then, pour it through a fine mesh strainer to remove any stray seeds or thick pulp. Pour into the lemonade and stir. I did find that the watermelon will separate from the lemonade as it sits. Just stir it up and its good to go. Trust me y'all, this will quench your thirst on a hot summer day!
Watermelon Lemonade
8 cups watermelon, cubed
1 cup sugar
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. Set aside to cool. While the simple syrup is cooling, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the simple syrup to a pitcher. Place the cubed watermelon in a blender and blend until smooth. Pour through a fine mesh strainer to remove any seeds or thick pulp. Stir into the pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
I'm bringing out my crafty side today and showing you how I made my new umbrella stand. We live in a rental house that is just a few houses down from my parents (and my sister) That means my kids are growing up in the same wonderful neighborhood that I did. That just makes my heart happy!
We don't have a deck or a patio and the house is very small compared to most. The lady that used to live here before us had to have a handicap ramp put in. So that is the closest to a deck that I have. A couple of years ago we squared off a section next to the ramp and made a little patio area. I was never really happy with it but we made it work.
My husband had shoulder surgery in April for a torn rotator cuff so we have been spending some time outside here and there to get a little break from looking at the same four walls. So I knew this year I needed to make a few changes so I would be happy with that area and enjoy it better. I had a market umbrella that we bought a few years ago and the umbrella stand that I had just wasn't tall enough to keep it from falling over and the tables that we had were no help either. So with the new changes I knew a new umbrella stand was a must.
Pizza Pasta Salad...say what? Yep, you read that right!! This Pizza Pasta Salad is to die for good. The best part of this is the homemade dressing.
Of course, pasta salads are a must during the summer when grilling out happens a few times a week. Not only is this pizza pasta salad good as a side dish, I enjoyed it for lunch a couple of days last week. The dressing just gives this pizza pasta salad a boost in flavor that will just keep calling out to you. Just begging you to come and grab a bite or two. It is just that good.
Even though we are almost in the middle of August, the weather can still be pretty hot and humid here in Virginia. When it is hot out, I just want to eat light meals that don't weight me down too much. If you have been here for a while then you know that I am a huge fan of anything lemon. So naturally, Lemon Spaghetti ranks at the top of my favorite summer time meals.
A few of the things we planted in the garden are doing really well. Our tomato and cucumber plants are thriving. I am gathering veggies almost every day. I am going to be so sad when this ends. Of course the best way to enjoy those tomatoes is on a sandwich. There is nothing better than a fresh picked tomato sliced and put between two pieces of bread slathered with mayo and sprinkled with good ole salt and pepper. That is the perfect lunch on a hot summer day.
Garden Fresh Dill Dip is the ultimate summer party dip. Made with sour cream, mayo, seasonings, fresh dill, and parsley.
Garden Fresh Dill Dip
Dill is one of my favorite herbs to use in the kitchen. Hi, My name is Melissa, and I am addicted to dill dip. I like to make it without anyone knowing I made it and eat it all by myself. Ha...just kidding.... uh maybe? Um yeah...we will go
with that!
During the holidays my Mom usually makes a dill dip out of a packaged mix. We all love it, including the kids. It has become a staple at all of our holiday get togethers. So I knew my biggest critic on this dip was going to be my Mom. I know she was a little hesitant that it was going to be as good as what she makes but she was excited to try it. When I made the first batch, yes, I have made many over the last couple of weeks, I saved her a little bowl.
As she took her first bite she was a little quiet. She was inspecting every aspect of flavor in that bite. When she was done her response was "you've done it now!" She LOVED it and said it was spot on. So you all know what that means, it is all on me now.
I love the fact that I can use fresh ingredients without a lot of who knows what to make our family favorite dip. Of course, the fresh aspect during the holiday season will be difficult, but using dried works just as well. I have made it with dry and it is just as good.
The key is to let it sit in the fridge for just a bit to meld the flavors together. I like to use pita chips to scoop it up. I have made them myself and they also sell pre-made pita chips in the cracker aisle. They are really easy to make yourself but in a pinch, store bought works great.
Yield: 10 - 12Author: Served Up With Love
Garden Fresh Dill Dip
Garden Fresh Dill Dip comes together with simple ingredients and is always a crowd pleaser.
ingredients:
1 Cup of sour cream
1 Cup of mayonnaise
1/2 Teaspoon onion powder
1/2 Tablespoon garlic powder
4 1/2 Tablespoons of fresh dill, finely chopped
1 Tablespoon of fresh parsley, finely chopped
instructions
Combine all the ingredients in a bowl and mix until completely combined. Chill for at least an hour and serve with your favorite crackers, chips, or veggies.
NOTES:
Note the ratio to using fresh herbs versus dried is 1:3 ratio. Dried herbs pack more of a punch than fresh. Example when a recipe calls for 3 teaspoons fresh, use 1 teaspoon of dried.
A recent trip to our local favorite farm stand had me super excited to try some new recipes. I am like a kid in a candy store when it comes to farmers markets or farm stands. I am drawn to color and just looking at all the glorious farm goods gets me every time. I tend to buy way more than I should and then wind up trying to figure out how to use it all. Well I made sure this time to use up every last bit of my haul that day. My cherry tomatoes are doing so well so I made sure to pick up some. The red ones were shaped like strawberries. They were so cute I couldn't help but buy them. What is not to love about this bowl of goodies? See I told you, eye candy....
"This is a sponsored conversation written by me on behalf of Lunchbox. The opinions and text are all mine"
One of the many things we like to do in the summer is have a BBQ. Even though some are heading back to school it is still summer right? Luckily our schools do not go back until after Labor Day so we can soak up at least another month of summer fun. Kraft has always been a great resource to help me out in the kitchen and I love how this cookbook gives me more options for the grill. Hubby does all the grilling so I like that I have more options for him and it keeps my kitchen a lot less messy and hot. Having a BBQ this weekend or are you planning a big shindig before summer is out? Make sure you click on either picture and you will be able to DOWNLOAD FOR FREE: Kraft "Fire Up The Grill" Cookbook. Yes, it is totally FREE to download and you will have 15 new BBQ recipes. All of the recipes look super tasty...from burgers and dogs to desserts this cookbook has you covered. Our daughter is really digging hot dogs right now so I know the hot dog bar would be a great addition to our next get together. So make sure you click on the pictures to DOWNLOAD it for FREE.
Sponsored post by Lunchbox
There is nothing better than a cool refreshing glass of lemonade on a hot summer day. When you elevate it to the next level by adding in another fruit and oh my goodness. During a heat wave like what we are going through right now I try to keep lemonade on hand to help keep the heat at bay.
I have a love/hate relationship with the heat. I love summer and all that goes along with it but when the heat gets excessive I struggle and have a hard time. So when the temperature soars in the upper 90's you won't see me out and about too much. I am perfectly content to sit right here in my air conditioning and stay cool.
Summer has been a little of a balancing act for me this year. Well, it seems to always be a balancing act but it seems this year is just a little more difficult. Being a work at home mom makes it difficult to work when you kids are home. My daughter is 8 going on 9 but she is an ADHD kid so she can be quite trying at times. Some days are good, some days... not so much. So I can wake up with a plan but in an instant that can change. When she was in school I had time to myself to work and get things done. Now I feel like I am drowning. Drowning in work, dishes, laundry, housework, appointments, cooking, and trying to be a good Moma by doing fun things so her summer is not a waste. I am still working on that last part.
Whenever I go to any gathering where food is involved, I usually get really excited for the sides. I am a side dish girl and could eat just the side dishes on any given meal and be happy. Fresh string beans are plentiful here in Virginia and just begging to be enjoyed. Recently while at a roadside vegetable stand with my parents, they bought a mess of beans to cook up. She must have made Dad happy with them because she had instructions to go back and get a bigger mess of them.
Today is the last day of school for our daughter. It is a little bittersweet for her because she loves school so much. She was a little upset last night and hopefully today she can keep herself together. She will miss her teacher and friends but not the work. I know this Moma needs a break too. She will be going into the 4th grade in the fall and I am just amazed at how fast time is flying by. It feels like she was just in kindergarten. Sigh....
Man, do I have a treat for y'all today. For some reason I have been on a drink kick lately and I can't get enough of these pretty and fruity drinks. I am not sure if it has been the hot and humid days or just that I have been ready for the laid back days of summer. Either way, I reached out to some of my blogger friends to bring to you their most favorite beat the heat refreshers to keep you satisfied all summer long.
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One of our neighbors shared her lovely strawberries from their garden last week while we were pet sitting and of course I needed to use them in something wonderful. They were fantastic just picking them up and eating them like candy. I mean seriously, every time I walked into the kitchen they were calling out to me and I had to go and see what they wanted. They insisted that they needed a quality check. Yep, you guessed it, they were perfect. One by one they all passed and made it into my belly. Thank goodness the next day we were blessed with some more. Did I say how much I love my neighbors?
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