Peach Spritz Recipe

Cook peaches

Combine the chopped peaches, sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally so the sugar dissolves and the peaches begin to soften, about 6–8 minutes.

Simmer and mash

Lower heat to medium-low and simmer, stirring occasionally, for 8–10 minutes until peaches are very soft and syrupy. Use a potato masher or the back of a spoon to mash the peaches to release their juices and break down pieces.

Add lemon and strain

Remove from heat and stir in 1 tablespoon fresh lemon juice. Let cool 5 minutes, then strain the mixture through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much syrup as possible. Discard solids or reserve for yogurt/porridge.

Chill and store

Cool the strained syrup to room temperature, then refrigerate until cold. Syrup will thicken slightly in the fridge. Makes about 1 to 1 1/4 cups; measure 3/4 cup for the spritz recipe. Keeps up to 10 days refrigerated.

Prepare glasses

Place a few ice cubes into four wine glasses or stemmed glasses. Add a thin peach slice to each glass if desired.

Combine syrup and lemon

In a pitcher, combine 3/4 cup chilled peach simple syrup and 2 tablespoons fresh lemon juice. Stir briefly to blend.

Add sparkling wine

Slowly pour the chilled prosecco (750 ml) into the pitcher over the back of a spoon or gently down the side to preserve bubbles. Stir gently once to integrate—avoid vigorous stirring to keep carbonation.

Top with club soda

Add 1 cup chilled club soda to the pitcher for extra fizz and to lighten the cocktail. Taste and adjust: add up to 2 more tablespoons lemon juice for brightness or more club soda if you prefer a lighter spritz.

Serve

Divide the spritz mixture evenly among the prepared glasses. Garnish each with a fresh peach slice and a mint sprig if using. Serve immediately while cold and fizzy.

Variations & Tips

For a non-alcoholic version, replace prosecco with additional chilled sparkling water or a non-alcoholic sparkling wine and increase peach syrup slightly to taste. To scale the recipe, maintain a roughly 1:1 ratio of prosecco to syrup+club soda combined for similar balance.