Peach Daiquiri Syrup
These alcoholic snow-cone syrups are sure to be a hit. But if you prefer something nonalcoholic, just omit the booze.
- Servings: 28
- Yield: Makes 3 1/2 cups
Source: Martha Stewart Weddings, Spring 2012
- 1 (29-ounce) can peaches in heavy syrup (2 1/2 cups peaches or 8 peach halves in 1 cup syrup)
- 1 cup sugar
- 2 tablespoons fresh lime juice
- 1/2 cup white rum
- Crushed ice, for serving
Puree and strain peaches and their liquid (you should have 3 1/3 cups puree). Place in a medium saucepan over medium-high heat, and bring to a simmer. Let simmer about 8 minutes, until reduced to 2 cups. Bring sugar and 1/4 cup water to a boil in a small saucepan and cook until the sugar is completely dissolved, about 1 minute. Combine with reduced peach puree and let cool. Stir in lime juice and rum; refrigerate syrup, covered, until cold. For each daiquiri, pour 2 tablespoons syrup over 1/2 cup crushed ice.