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Fizzy Peach Punch

It is peach time of year, and peaches are the cornershont for our Fizzy Peach Punch.
It is peach time of year, and peaches are the cornershont for our Fizzy Peach Punch.
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One of the greatest parts of summer is fresh peaches! Biting into a peach is like biting into a summer sunrise. A great peach punch recipe is refreshing and perfectly sweet, and with a little kick of carbonation makes for perfect non-alcoholic enjoyment. After all, not everything needs booze, and in this case the punch is already perfect so why rock the boat?

Fizzy Peach Punch
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The largest producers of peaches in the United States come from California, Georgia, and South Carolina. While these fruits can be found in fine form from April through October, they will be at their very best from June until the end of August which makes right now the best time for all things peach.

To make this punch, blend ripe peaches into a puree, and then swirl into a pitcher with chilled green tea and ginger ale. With a little honey for sweetness, and a sprig mint, the drink was radiant with summer freshness.

Fizzy Peach Punch

Makes about 2 quarts

  • 2 cups water
  • 3 green tea bags
  • 4 large, ripe peaches
  • Juice of 1 lime
  • 4 cups ginger ale
  • Honey or agave nectar to taste
  • A few sprigs of basil or mint

Place water in a small saucepan and heat to just under the boiling point. Turn off heat, add tea bags, and leave in for 15 minutes. Remove tea bags and let the mix cool completely.

Meanwhile, peel and pit three of the peaches. Place in a blender with limejuice and puree until smooth. If your preference is for a less pulpy beverage, strain the puree through a sieve.

Cut the remaining peach into slices and combine in a pitcher with the cooled green tea, peach puree, and ginger ale. Add honey or agave nectar to taste. The amount will depend on personal preference and the sweetness of your peaches and ginger ale. Add a few sprigs of basil or mint to the pitcher or use the leaves to garnish individual glasses.

Make-ahead tip: Green tea and peach puree can be made ahead and refrigerated for up to a day, then mixed with ginger ale just before serving.