I know it’s been a while since I have posted anything for Simply Wholesome but don’t fret, it’s back and ready to blow your taste buds minds! I kicked off the yummy column with Whitney from EatSleepCuddle and am now moving on to other contributors. This month is Laure Joliet, a very talented photographer & friend of mine. We spent the afternoon combing peaches, basil, & bourbon to make the tastiest Juleps you’ve ever had.



PEACH & BASIL JULEPS

Homemade Peach Nectar :
Select peaches that are somewhat soft to the touch and have a pretty fragrant smell. This indicates ripeness. Firm peaches won’t be ripe enough to provide the sweetness needed for a good nectar. Boil enough water in a stock pot to be able to submerge the peaches. Dip each peach into the boiling water until the skin begins to loosen. Remove from the boiling water and place in ice cold water to stop the cooking process. Peel the peaches, remove the pit and cut into slices. Combine 2-3 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth. Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use. Note : If you want to keep the peach remnants in the drink – don’t strain it. This yields a thicker more smoothie like texture.

Simple Syrup infused with Basil :
Bring 1 cup water / 1 cup sugar / and 15 basil sprigs to a boil. Stir until the sugar has dissolved then let the mixture cool. Store the syrup in a sealed jar or bottle in the refrigerator until ready to use.

The Drink :
Fill cup with crushed ice ( we used one large ice cube )
Add 2 Tbsp syrup
1/4 cup of Bourbon
Stir in 5.5oz. of peach nectar
Garnish with basil sprigs & peach wedges

p.s. Of coarse you have the freedom to mix all of the ingredients to your liking / to taste!
We used less syrup and more bourbon to cut the sweetness!! Always more bourbon, duh.

Photos by : Laure Joliet