Jamba Juice Caribbean Passion Smoothie Copycat

Ingredients

• 2 cups natural orange juice
• 1 cup fresh or frozen strawberries
• 1 frozen banana
• 2 cups frozen peaches

Instructions

1. In a Vitamix blender, add ingredients in order listed. Blend on high until smooth and slushy.

Sweet Tea Sangria

Ingredients

• 6 cups sweet tea
• 1 bottle white wine
• 2 cups raspberries
• 2 cups sliced peaches
• fresh mint, for garnishing

Instructions

• Mix sweet tea and wine together in a large pitcher. Add fruit and chill for at least 2-3 hours, preferably 8 or more.
• Serve in pretty glasses and garnish with mint.

Peach Lemonade

Ingredients

• 4 cups water
• 2 cups coarsely chopped peaches
• 3/4 cup sugar
• 1 cup lemon juice
• 1 peach, cut into wedges
• Mint for garnishment

Instructions

1. In a medium saucepan over high heat, combine the first 3 ingredients. Bring to a boil, reduce heat, and simmer for 3 minutes.
2. Place peach mixture in a blender. Remove the center piece of blender lid and cover the top with a clean dish towel. 
3. Puree until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
4. Press peach mixture through a sieve over a large bowl, reserving liquid. Discard the peach solids. Stir in lemon juice.
5. When ready to serve, add 1/2 cup ice to the glasses, and pour peach lemonade into the glasses. Garnish with peach wedges and mint.

Easy Blueberry Peach Tart with Vanilla Glaze

Ingredients

• 1 sheet of puffed pastry, thawed for 20 minutes
• 1 large egg
• 1 tablespoon water
• 3 large peaches, peeled, pitted, and thinly sliced
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon cornstarch

For the Vanilla Glaze

• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

1. Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
3. In a small bowl combine the egg and water; beat until well combined; set aside.
4. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
5. Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers.
6. Place puffed pastry on prepared baking sheet.
7. Layer the peaches evenly  on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
8. Lightly brush exposed pastry crust with egg wash.
9. Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
10. While the tart bakes, make the vanilla glaze!
11. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
12. Serve warm with vanilla glaze.