Peach Sparkler
A Peach Sparkler is a non-alcoholic mocktail of peach nectar and peach-infused syrup with lemon, topped with sparkling water. Peach is the flavor most often faked and most obviously so, and this recipe defends against that twice: real fruit simmered into the syrup, and nectar rather than juice underneath. Both steps take minutes and together they are the whole difference between orchard and candy. Make the syrup in season, when it costs you nothing to be right.
Artificial peach is one of the most recognizable flavors there is, and once a drink has it there is no recovering. The good news is that real peaches are easy — you simmer them, you steep them, you strain them, and the syrup does the rest all summer long.
Simmer the Peaches Into the Syrup
Two ripe peaches, pitted and sliced, go into the pan with the sugar, water, and a teaspoon of lemon juice, and the whole thing simmers eight to ten minutes until the fruit softens and gives up its flavor. Then it steeps twenty minutes off the heat and gets strained with gentle pressure on the fruit. It holds three weeks refrigerated.
Nectar for Body, Lemon for Edge
Peach nectar carries more of the fruit than juice does, and that weight is what lets the drink survive two and a half cups of sparkling water. The quarter cup of fresh lemon is what stops the whole thing from being one-note sweet — peach and sugar and peach syrup want an acid to push against. Stir the base, chill it thoroughly, and add the bubbles at the last moment.
Peach Sparkler
Ingredients
Equipment
Method
- Combine the sugar, water, peaches, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely.
- Bring just to a gentle simmer and cook for 8 to 10 minutes, allowing the peaches to soften and infuse the syrup. Remove from the heat and let steep for 20 minutes.
- Strain through a fine-mesh sieve, pressing gently on the peaches to extract their juices. Cool completely and refrigerate in an airtight container for up to 3 weeks.
- Fill four stemless wine glasses or tall Collins glasses with ice.
- In a pitcher, combine the peach nectar, Peach Simple Syrup, and fresh lemon juice. Stir well and refrigerate until thoroughly chilled.
- Just before serving, gently stir in the sparkling water.
- Pour into the prepared glasses and garnish with a fresh peach slice, a lemon twist, and a sprig of mint. Serve immediately.
Notes
The Heart of the Table
A peach is the most seasonal thing in the South, and serving one in a glass is a way of telling a room what month it is. This is the drink for the evening party in high summer — light, golden, and gone quickly — the kind of glass someone finishes and looks at, mildly surprised, before asking for another.
The Art of the Host
A small saucepan, a fine sieve, a pitcher, and stemless wine glasses or Collins glasses. The syrup keeps three weeks refrigerated and the base up to two days. Keep spare sparkling water cold and top the pitcher through the evening.
Hosting a Crowd
For 12 guests, combine:
Neighborly Grace
- The Presentation: Stemless wine glasses or tall Collins glasses over ice. A fresh peach slice, a lemon twist, and a sprig of mint — and if the peaches are beautiful, let a few slices float in the pitcher where everyone can see them.
- The Vibe: A warm evening in late July with the light lasting forever — a golden glass that tastes like the month it was made in.
- The Flourish: Peach Rosemary Sparkler: Add a sprig of fresh rosemary to the pitcher while chilling. Blackberry Peach Sparkler: Muddle a few fresh blackberries into each glass before pouring. Ginger Peach Sparkler: Replace half of the sparkling water with chilled ginger beer for a hint of spice. Cocktail Option: Offer 1½ ounces of bourbon on the side for guests who would like to create a Peach Bourbon Sparkler, or Prosecco for a light Peach Bellini Sparkler.