Here is an easy peach-ginger limeade mocktail for your summer parties. It’s as easy as it looks with fresh muddled peaches, lime and gingery simple syrup. Enjoy this refreshing beverage soon!
When peaches are in season, whether I’m in Hawaii or Colorado, I can’t wait to buy all kinds (though I prefer yellow to white!). And then I make them into as many delectables as I can think of or find ideas for.
When you juice a peach, it tends to make a nectar rather than a juice. Rather than juice them and risk losing any of the texture or flavor, we muddled them into each glass.
In Colorado I bought peaches by the crate last year from Ela Family Farms, still my favorite.
This year since I’m in Hawaii, I’m buying California peaches, which according to the labels come mostly from the Fresno/Parlier area.
Back in “the day” when I lived in Southern California, I’ve driven through there on my way to camp at the national parks, and made it a point to stop at farm stands to slurp the peaches that were allowed to ripen fully, so I know how good they are.
Making the most of local or fresh fruit
In Hawaii, there are no peach trees, of course, so we do our best with what’s available and though they are not nearly as wonderful as those roadside or farmers’ market peaches, I’m still making great recipes with them.
Here’s a recipe that I found on Epicurious and is adapted from the book The Perfect Peach: Recipes and Stories from the Masumoto Family Farm by Marcy Masumoto, Nikiko Masumoto, and David Mas Masumoto. Maybe I bought peaches from this family once, and didn’t know? That would be fateful and I hope it is so.
Steps in making Peach-Ginger Limeade Mocktail
Your peaches need to be juicy — and you can tell if they are when drips of juice show up when you slice them off the peach pit.
After that, it’s just a case of muddling them in each of the glasses you plan to use, adding some of the simple syrup you’ve made in advance, stirring, and then mixing in some lime juice and sparkling water.
For my muddler, I used the wooden tool that came with my Foley food mill – it’s the perfect size for my glasses, and mushes the peach slices perfectly. But my Foley mill is my mother-on-law’s and the rounded end of the new model is very tapered. If I were to buy the newer model, I’d use the end that is the handle to accomplish the same mashing task.
Notes on Ingredients for this mocktail
Obviously the goal here is to enjoy the rich flavor of the peaches. Usually when we make it, our peaches are ripe, juicy and flavorful, and we only add lime wedges for a garnish. If your peaches are much less juicy, you can squeeze lime juice – to taste- into the drink to bring out more peach flavor but not to overwhelm it. So you will need to adjust the quantity of lime, or — leave it out if your peaches are truly at their peak.
We reduced the amount of sugar in the simple syrup to our taste, which was to use half the original. If you prefer a more conventional level of sugar, or if your peaches are not very sweet, you could increase the sugar content.
I often prefer coconut sugar in baking, but in this drink the organic sugar – which has just a slight golden tint – worked perfectly.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
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Sparkling Peach-Ginger Limeade Mocktail
- ½ cup organic cane sugar
- 1 cup water
- 2 tablespoons grated ginger see note
- 2 very ripe peaches
- 2 limes juiced
- 2 quarts lemon-flavored sparkling water
- Fresh mint sprigs
- 1. In a medium saucepan over medium-low heat, bring 1 cup water, sugar, and ginger to a gentle simmer, stirring to dissolve sugar. You have now made a less-sweet gingered simple syrup. Remove simple syrup from heat, cover, and steep for about 30 minutes.
- 2. Over a medium bowl, pour syrup through a fine-mesh sieve, pressing minced ginger against sieve with the back of a spoon to extract flavor and the liquid. Discard ginger. Cover bowl and refrigerate until well chilled.
- 3. Evenly distribute peach slices among 6-8 tall glasses. For each glass, press peaches with a food mill masher, a muddler, or the back of a wooden spoon to release their juice.
- 4. Stir the lime juice into the simple syrup. Pour about 2-3 tablespoons chilled syrup over peaches. Pour in seltzer until glasses are about half full, and stir to mix. Add ice cubes; then top with seltzer. Garnish with mint sprigs.
- Store remaining syrup in refrigerator for up to 1 week.
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