Recipes: Carnival’s Kiss on the Lips and Royal Caribbean’s Chilled Roasted Peach Soup

August is National Peach Month! - Photo by Canva

Summer is in full swing! The sun is shining; the water is warm, all that is missing is a drink in your hand and a good meal. Since August is National Peach Month, why not make that beverage a refreshing Kiss on the Lips which celebrates some of summer’s greatest flavors. This Carnival Cruise Line drink is the perfect blend of mango and peaches and features a lower alcohol to mixer ratio, making it perfect for sipping this summer. Want to fuel up? Grab a meal on the lighter side with a bowl of sweet and tangy Chilled Roasted Peach Soup. This Royal Caribbean favorite will get you fueled up for another round of fun!

Kiss on the Lips – Carnival Cruise Line


  • 1 1/2 ounces peach schnapps
  • 5 ounces frozen mango chunks
  • 1 tablespoon grenadine
  • 2 cups crushed ice
  • Blender


  1. Put the peach schnapps, frozen mango, and crushed ice into a blender.
  2. Blend in spurts until smooth.
  3. Pour the grenadine into the bottom of a goblet or cocktail glass.
  4. Pour the blended mixture over the top of it.
  5. Garnish with a pineapple slice and cherry.

Chilled Roasted Peach Soup – Royal Caribbean


  • 4 ripe large peaches, peeled, halved and pitted
  • 1 1/2 cups (345g) granulated sugar
  • 2 cups (500ml) peach nectar, plus extra if needed
  • 1 star anise, cracked
  • 1 vanilla bean, split
  • Juice of 3 oranges
  • Juice of 2 lemons
  • 1/2 pint (150g) strawberries, gently washed
  • 2 springs fresh mint


  1. Preheat oven to 400 degrees. 
  2. Lightly coat a baking sheet with butter.
  3. Place the peach halves; cut side down, on a prepared baking sheet.
  4. Sprinkle peaches with 1/2 cup (70g) sugar and bake for 15 to 20 minutes, until well roasted.
  5. Transfer peaches to a food processor, along with any drippings from the baking sheet.
  6. Puree until smooth, stopping 2 or 3 times to scrape down the sides.
  7. Transfer to a large nonreactive bowl and set aside.
  8. In a small nonreactive saucepan, combine peach nectar, remaining sugar and star anise over medium heat.
  9. Use the tip of a blunt knife to scrape the vanilla bean seeds into a mixture.
  10. Bring to a boil and then remove from heat.
  11. Let syrup infuse for about an hour in a warm place.
  12. Strain through a fine sieve into a nonreactive bowl and add citrus juices.
  13. Tasting as you go, slowly add the peach syrup to the peach puree until the desired flavor is achieved.
  14. If the soup is nicely flavored but too thick, thin it with a little plain peach juice. Cover and refrigerate until completely cold.
  15. To serve, ladle the soup into chilled soup plates or cups and garnish with the sliced strawberries and mint sprigs.

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