One of the best things about living in Southern California (after all those awesome driving skills you develop) is that you’re surrounded by fresh fruits and vegetables.

A few years ago, my husband and I put in new landscaping, and the nursery delivered a peach tree by accident. I don’t know if that tree is trying to prove its worthiness or if it’s just thankful that we didn’t return it to the nursery, but every summer we drown in peaches. If I were an entirely different person, I’d bake peach pies and deliver them to the neighbors, but baking takes too much time. (You think this blog writes itself?)

Last year, I came across a Cooking Light recipe for peach mojitos. I’m sure it’s delicious. But the recipe calls for juicing and rinding a bunch of limes — and since I had a perfectly good can of limeade in the freezer when I finally got around to trying it this year, I didn’t see the point of making that extra effort. I don’t know what the original recipe tastes like, but my adaptation was really tasty – way better than peach pie. Well, different, anyway.


Serves 10. Recipe can be halved (or thirded or quartered if your math skills are good)

3 cups chopped, peeled ripe peaches, coarsely chopped

1 cup limeade, undiluted

¼- ½ cup packed mint leaves

2 cups white rum (leave this out if you’d prefer a mock-ito)

4 cups club soda or seltzer

Crushed ice

1. Place peaches in a blender or food processor; process until smooth.

2. Combine limeade and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum; stir. Stir in club soda. Serve over crushed ice.