A few weeks ago, the first Texas peaches hit our grocery store. And just in time. We were working out the logistics for a weekend trip to Fredericksburg to pick peaches. But there they were. 3.1 miles away.

For only 98 cents a pound.

There are times you pay for an experience and then there are times you take care of business with an inexpensive 15-minute run to store.

I chose the latter.

It seemed only fitting that our first peach purchase of the season went to a pitcher of margaritas. I used sweet peaches that were so ripe, they seem to bruise just by touching them. And that first bite sent juice running down onto my shirt.

We made a few versions of peach margaritas, some using blended with fresh fruit and another using a canned nectar. We also played around with the homemade margarita mix and liked a half lemon-half lime so the delicate peach flavors were enhanced with lemon and not totally overwhelmed with the lime. I have this hangup where I don’t like pulp in my drinks but we very much preferred the blended fresh peach margarita to the canned version. And I think you will, too 🙂
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