1. Combine ingredients into a cocktail shaker filled with ice, shake vigorously. Pour into a flask or double shot glass and garnish with Brilliant Meyer Lemon peel

1. Muddle basil & three strawberries in a cocktail shaker
2. Add in Brilliant Meyer Lemon juice, vodka, and honey
3. Add ice and shake
4. Strain into a martini glass and garnish with a strawberry & Brilliant Meyer Lemon slice

1. Combine ingredients and muddle
2. Add ice and shake
3. Garnish with a Rascal Mandarin slice & mint leaf

Mandarin-Vanilla Jello Shots

1. 1. Stir jello mix into boiling water until dissolved.
2. 2. Allow the mixture come to room temperature then add in mandarin juice and vodka.
3. 3. Add in sugar to your own taste preference.
4. 4. Pour into mini red solo cups or into mandarin peel halves, place straws into cups.
5. 5. Let cool in refrigerator for 3 hours or overnight.

Meyer Lemon Jello Shots

1. 1. Stir jello mix into boiling water until dissolved.
2. 2. Allow the mixture come to room temperature then add in Meyer lemon juice and vodka.
3. 3. Add in sugar to your own taste preference.
4. 4. Pour into mini red solo cups or into Meyer lemon peel halves, place straws into cups.
5. 5. Let cool in refrigerator for 3 hours or overnight.

Method

1. Peel and slice Summeripe Yellow Peaches and blend in blender until smooth. Strain through a fine mesh strainer and refrigerate until cold.
2. Mix 2 oz of peach puree and 1 oz simple syrup and pour into a champagne glass.
3. Gently pour prosecco or champagne on top of the peach puree mixture. Leave peach puree undisturbed at the bottom of the glass until ready to serve.
4. Just before serving, mix the peach puree and prosecco well and enjoy responsibly!

1. In a saucepan combine water and honey over medium-to-medium high heat and bring to a light boil. Turn the heat down and stir until honey dissolves completely.
2. Add in Summeripe White Nectarines slices, ginger, and thyme sprigs. Simmer for 5-7 minutes then remove thyme sprigs. Continue to simmer the Summeripe White Nectarines and ginger until liquid had reduced by about 1/3, about 15-20 minutes, stirring occasionally.
3. Remove from heat and let cool for 10-15 minutes.
4. Strain the liquid into to a large mason jar. Discard the ginger.
5. To assemble drink, place a fresh Summeripe White Nectarine slice into a champagne flute and add 1-2 tablespoons of the Summeripe White Nectarine-ginger-thyme simple syrup. Pour in champagne and enjoy!

1. Slice 3 Summeripe plums over a cocktail shaker, add in lime juice and 6 mint leaves. Muddle until plums are juiced and mint leaves are crushed
2. Add in rum, handful of ice, and shake
3. Strain liquid into a glass, add in ginger simple syrup, agave nectar, remaining mint leaves, and Summeripe plum slices. Add in ice and stir ingredients together
4. Top with a few ounces of sparkling water and enjoy responsibly!

1. Fill jug or large mason jar with water, place tea bags in water.
2. Set out in the sun for 1-3 hours, depending on how strong you prefer your tea
3. Once tea is done, add in sliced Summeripe Peaches
4. To serve, either set out Summeripe Peach Simple Syrup and add as much peachy sweetness as you like or add all of the Summeripe Peach Simple Syrup to the tea and peach slices
5. Serve over ice and garnish with a Summeripe Peach Slice

1. Bring water, sugar, and peach slices to to a boil in a saucepan. Then lower heat and use a wooden spoon or wooden muddler to stir and crush peaches
2. Once sugar is dissolved and peaches are crushed, remove from heat and let sit for 30 minutes
3. Pour over a fine mesh strainer to strain out peaches, use a wooden muddler or the back of a spoon to squeeze all the juices out of the peaches.
4. Store in refrigerator