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Two golden Peach Sparklers beside a pitcher with floating peach slices, lemon wheels, and fresh mint
Jorj Morgan

Peach Sparkler

Sweet summer peaches, bright lemon, and sparkling water in a refreshing, fruit-forward cooler. Light and elegant — the perfect welcome sip for cocktail parties and summer gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

Peach Simple Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 2 ripe peaches, pitted and sliced
  • 1 teaspoon fresh lemon juice
Peach Sparkler
  • 1 cup chilled peach nectar
  • 1/3 cup Peach Simple Syrup
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups chilled sparkling water
  • Ice
Garnishes
  • Fresh peach slices
  • Lemon twists
  • Fresh mint sprigs

Equipment

  • Small saucepan
  • Fine mesh sieve
  • Large glass pitcher
  • Stemless wine glasses

Method
 

Peach Simple Syrup
  1. Combine the sugar, water, peaches, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely.
  2. 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.
  3. 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.
Preparation
  1. Fill four stemless wine glasses or tall Collins glasses with ice.
  2. In a pitcher, combine the peach nectar, Peach Simple Syrup, and fresh lemon juice. Stir well and refrigerate until thoroughly chilled.
  3. Just before serving, gently stir in the sparkling water.
  4. Pour into the prepared glasses and garnish with a fresh peach slice, a lemon twist, and a sprig of mint. Serve immediately.

Notes

Choose ripe summer peaches whenever they're in season. Their naturally sweet flavor gives this drink its fresh, orchard-picked taste that simply can't be duplicated with artificial peach flavoring.