Everywhere you look, summer shows its abundance. Tomatoes bursting with ripeness. Zucchinis the size of baseball bats. Too-small bikinis strained over too-large chests. A farmer's tan after an unintentional nap in the sun.
This week I had an overabundance of white peaches and rosé. The recipe can go a million ways. Skin the peaches and use white wine for a snowy treat. Add champagne and call it a bellini slushie. Fortify it with vodka to get the party started or add some elegance with some Pimm's.
For me, I kept it simple. When blended, white peaches take on a creamy quality as bananas do. The result is rich and tongue-coating and with a splash of something boozy, a nice toast to the summer bounty.
RECIPE: Cut peaches into bite-size pieces and freeze. When frozen, add to blender and add enough rosé to achieve your desired consistency (loose, stiff, etc). Add lemon juice to taste.
P.S. I painted that painting background at a fundraiser for the Young Lotus Circle, an awesome organization that empowers women and girls in Asia. Check them out!