If using fresh peaches, peel, pit and chop to measure 1 cup. If using frozen, thaw until just soft. Place the peaches and 2 tbs granulated sugar in a blender. Add 1 oz fresh orange juice and 1 tsp rosé (omit if keeping fully nonalcoholic). Blend until very smooth, about 30–45 seconds. Taste and adjust sweetness: add up to 1 tbs more sugar if needed. Transfer purée to a small bowl or jar and refrigerate while preparing the rest.

Citrus & mint mix

Lightly macerate strawberries and mint

Muddle the 2 hulled strawberries with 12 mint leaves and the grated orange zest in a mixing glass or sturdy cup just enough to break down the strawberries and release oils from the mint and zest—about 8–10 gentle presses with a muddler or handle of a spoon. Do not over-muddle; you want fragrant oils and some fruit juice but not a paste.

Combine with lime juice

Add 1 oz fresh lime juice to the muddled strawberry-mint mixture and stir to combine. This creates the aromatic citrus-mint backbone of the nojito. Taste and adjust: if too tart, add 1/2 tsp sugar or a splash more peach purée.

Assembly & topping

Build the nojito

Fill a tall glass with about 1 cup ice. Spoon or pour 2.5–3 oz (roughly 5–6 tbs) of the peach purée into the glass. Add the citrus-mint-strawberry mix (about 1.5 oz). Gently stir once to slightly combine, leaving some layered color.

Top with soda

Slowly pour 6 oz chilled lime-flavored soda or club soda over the back of a spoon onto the drink to preserve some effervescence and layering. Gently stir twice to integrate without losing all fizz.

Garnish and serve

Garnish with a mint sprig and a thin orange wheel or peel. Serve with a straw. Recommend serving immediately while soda is fizzy.