Local Libations: Nectarita
By Brianna Bain
Sarah really turned up the volume on the Local Libations last week with her Rhubarb in the Rye. Sweet, bright, cool and fizzly – what a treat to relay off of! The brightness of Spring and the abundance of fruit is what I will relay; instead of rhubarb and strawberries, nectarines will fill the fruit slot and tequila will be their companion.
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In my dad’s small back yard orchard there lives a beautiful nectarine tree. Every year we find ourselves at the same crossroads: waiting to picking the fruit at peak ripeness before the birds have their feast. To avoid a major loss to the birds we usually end up picking all the fruit at once, equaling a very large inventory of fresh fruit with a fast approaching expiration date. So, we are always looking for new ways to use the fruit before we loose it to time and lack of creativity. Jam, pie, freeze for later – check, check, check. This year I want to take on making my own fruit wine, but with limited time to make it into the relay for this week I set the idea aside and froze the majority of the 10 lbs of nectarines I was graced with.
While I have decided wine would be too lengthy a process for this week I will not give up completely. Wine will be on it’s way, but for now I have found a second wind of creativity with my frozen fruit. It didn’t take long for me to gravitate toward a bottle of tequila I had sitting on the shelf. The slight peppery-ness of the ripe nectarines would compliment the signature pepper tones in tequila. I reached for the organic Casa Nobles, a bearss lime from my own back yard tree and I was well on my way to a cool “goodbye Spring, hello Summer” blended margarita!
Do you have fruit trees and usually end up giving most of your harvest away to avoid rotting morsels or total taste-bud burn out? Let me suggest four things: freeze some, can some, eat some and give some. While you may think you are sick of having to eat another nectarine crumble, you will not be thinking so when you are smack in the middle of Fall or Winter wishing you could have a little nectarine jam on your toast or a Spring fruit smoothy. Having frozen nectarines on hand is a bonus when getting creative in the kitchen. I dove right in and sliced ‘em up and froze half of my stash, knowing I could never eat that many nectarines before they spoiled. Now I can toss a few handfuls in the blender, add a little lime juice and tequila – voilá! A hard core, no frills, super cold, nectarine margarita that I am calling The Nectarita.
Prep time: 5 minutes
Yield: 1 serving
- 1 small-medium lime, juiced
- 1-1.5 cups nectarine slices (frozen or fresh)
- 1-1.5 oz tequila
- 1 splash of water or lime seltzer
- Add frozen fruit to blender, if fruit is not frozen add a handful of ice
- Add lime juice reserving one slice for garnish
- Add tequila
- Blend until smooth
- Garnish with slice of lime and serve.