Recipes: Carnival’s Kiss on the Lips and Royal Caribbean’s Chilled Roasted Peach Soup
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
- Put the peach schnapps, frozen mango, and crushed ice into a blender.
- Blend in spurts until smooth.
- Pour the grenadine into the bottom of a goblet or cocktail glass.
- Pour the blended mixture over the top of it.
- 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
- Preheat oven to 400 degrees.
- Lightly coat a baking sheet with butter.
- Place the peach halves; cut side down, on a prepared baking sheet.
- Sprinkle peaches with 1/2 cup (70g) sugar and bake for 15 to 20 minutes, until well roasted.
- Transfer peaches to a food processor, along with any drippings from the baking sheet.
- Puree until smooth, stopping 2 or 3 times to scrape down the sides.
- Transfer to a large nonreactive bowl and set aside.
- In a small nonreactive saucepan, combine peach nectar, remaining sugar and star anise over medium heat.
- Use the tip of a blunt knife to scrape the vanilla bean seeds into a mixture.
- Bring to a boil and then remove from heat.
- Let syrup infuse for about an hour in a warm place.
- Strain through a fine sieve into a nonreactive bowl and add citrus juices.
- Tasting as you go, slowly add the peach syrup to the peach puree until the desired flavor is achieved.
- If the soup is nicely flavored but too thick, thin it with a little plain peach juice. Cover and refrigerate until completely cold.
- To serve, ladle the soup into chilled soup plates or cups and garnish with the sliced strawberries and mint sprigs.