Peach Mango + Raspberry Recipe

Cook and purée fruit

Place the chopped peaches, chopped mango and raspberries in a small saucepan with the 2 tbs sugar and 1 tbs lemon juice. Add 2 tbs water. Cook over medium heat, stirring occasionally, until the fruit is softened and the mixture is slightly syrupy, about 6–8 minutes.

Blend and strain

Transfer cooked fruit to a blender and purée until smooth, about 20–30 seconds. If you prefer a seed-free texture, strain the purée through a fine mesh sieve into a bowl, pressing with the back of a spoon. You should end with about 1 to 1 1/4 cups purée. Cool to room temperature (15–20 minutes) or chill briefly.

Combine base ingredients

In a large pitcher or mixing glass, add the cooled fruit purée, vodka (if using), fresh lime juice and simple syrup. Stir to combine until smooth. Taste and adjust sweetness or acidity: add up to 1 tbs more simple syrup if too tart, or 1–2 tsp extra lime juice if too sweet.

Chill and carbonate

Fill the pitcher with ice to chill briefly, then remove most ice (or pour mixture over fresh ice in a serving pitcher). Right before serving, gently stir in the club soda or sparkling water to preserve bubbles. Do not shake after adding soda.

Single-serve (shaken)

For individual cocktails, add 2–3 tbs fruit purée, 1.5 fl oz vodka, 1/2 tbs lime juice and 1/2 tbs simple syrup to a cocktail shaker with ice. Shake vigorously 10–12 seconds. Strain into an ice-filled glass and top with 3 fl oz club soda. For a mocktail, omit vodka and increase club soda/ sparkling water by 1.5 fl oz.

Divide the cocktail evenly into 4 tall glasses filled with ice. Garnish each glass with two raspberries, two thin peach or mango slices on a pick, and a mint sprig. Optionally rim glasses with sugar: rub a lime wedge around rim and dip in sugar before pouring.

Serve immediately. Leftover purée keeps refrigerated up to 3 days; stir before using. If storing mixed cocktail with soda, keep soda separate and add just before serving to maintain fizziness.