Recipe courtesy of Brooke Peterson

Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy

  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 20 min
  • Inactive: 6 hr
  • Yield: 8 to 10 servings
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3 cups peeled, pitted and diced peaches

1/2 cup peach schnapps

1 cup dry white wine

1 handful mint leaves

1 jalapeno, seeds removed depending on desired heat

3 tablespoons sugar

3 tablespoons heavy cream

Crystalline sugar, for garnish, optional

Cotton candy, for garnish (can be found in the candy aisle of most grocery stores)


Special equipment:
shot glass ice tray (This tray freezes water to make ice shot glasses, or "ice bowls", and are available at most kitchen supply stores)
  1. Fill a shot glass ice tray with water and freeze overnight.
  2. Combine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.

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