Chef Gavin Kaysen makes these ice cubes—delicious in white sangria or sparkling wine—when he has slightly overripe peaches. Slideshow:  Brunch Cocktails 

Gavin Kaysen
August 2014

Gallery

Recipe Summary

total:
10 mins
Yield:
24 ice cubes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine all of the ingredients and puree. Pour into 2 standard ice cube trays and freeze overnight. Serve in white sangria or sparkling wine.

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