Peach Spritz Recipe

Peel and purée

Peel and pit 1 large ripe white peach (about 4–5 oz fruit flesh). Cut into chunks and place in a blender or food processor. Add 1 teaspoon of water if needed and blitz until smooth, about 20–30 seconds. Strain through a fine mesh sieve into a bowl to remove fibrous bits for a silkier texture (optional). You should end up with roughly 1/2 cup purée.

If you don’t have a fresh peach, use 1/2 cup of high-quality store-bought white peach purée or thawed frozen peach purée.

Combine base ingredients

In a mixing glass or small pitcher, add 1/2 cup white peach purée, 1 tablespoon elderflower liqueur, 1/2 tablespoon fresh lemon juice and 1/2 teaspoon simple syrup. Stir or gently whisk until the purée and liquids are homogenous and the syrup has dissolved (about 15–20 seconds).

Assemble in glass

Fill a large wine glass or goblet halfway with ice (about 1 cup). Pour the peach-elderflower mixture over the ice, distributing evenly if making two servings in separate glasses.

Top with sparkling

Slowly pour 6 ounces chilled Gloria Ferrer Blanc de Noirs into the glass (or 3 ounces per serving if splitting into two). If you prefer a lighter spritz, add up to 1 ounce chilled club soda. Gently stir once with a bar spoon to integrate, taking care not to flatten the bubbles.

Float 2 thin white peach slices atop the drink and finish with an elderflower blossom or a small sprig of mint for aroma. Serve immediately while chilled and effervescent.

Taste and adjust: if the drink is too tart, add another 1/4 teaspoon simple syrup and stir gently; if too sweet, squeeze a few drops more lemon juice.