Mint Peach Spritzers

I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives.

In celebration of Juneteenth, we are making non-alcoholic Mint Peach Spritzers! Juneteenth is an annual celebration of the end of slavery in America. The name is a combination of the month (June) and day (the 19th) enslaved African Americans in Galveston, Texas were told they were FREE. Growing up as African immigrants in America, we never really had big celebrations for Juneteenth but my grandmother did give us little nuggets of education about the day. She always made sure we knew the significance of the day and what it means to our culture as black human beings. Now as an adult, I choose to spend much of the day reflecting and spending time with the people I love.

These days, we mostly have a backyard barbecue every year and one thing that is always on the menu is my aunty’s sweet iced tea. So, this Mint Peach Spritzer is the perfect way to pay homage to this day of freedom and cel-liberation!

First thing you we need to do is make the peach syrup. All you’re going to need to make the peach syrup is peaches and your choice of sweetener. We chose to use maple syrup and coconut sugar. Now, the deep amber flavor of the maple syrup and coconut sugar definitely makes the peach syrup a bit richer. But, you can definitely just use plain white sugar if that is your choice of sweetner.

Let’s make mint peach spritzers!

Pour the peach syrup over the ice and citrus slices.

Top it off with sparkling water or champagne.

Step 3: ENJOY!

All we want to do to make the syrup is add the frozen peaches, the coconut sugar and maple syrup, water and mint leaves to a sauce pan and simmer it until the melts and the peaches are softened. Then we are going to strain the peach syrup, and let it completely cool down before making the spritzers.

Now, because these are “mocktails”, we are going to be using citrus sparkling water to top off these peach spritzers. However, you can definitely use champagne or Prosecco to finish your cocktails.

But, whether you decide to keep it clean with sparkling water or to spice things up with champagne, these are going to be just as delicious.

Want more tasty drinks? Click HERE!

And now, I am going to pass the torch. Let’s continue the celebration with incredible dishes from all the beautiful black creatives I’ve collaborated with for this cookout!

GLUTEN-FREE, KETO, PALEO, WHOLE30:

A Girl Called Adri | Blackened Catfish

Chef and Steward | Watermelon and Feta Salad

Collards Are The Old Kale | Guaymas Shrimp

Confessions of a clean foodie | Mint Peach Spritzer

Heal Me Delicious | Trinidadian Callaloo

Sweet & Sorrel | Baked Jerk Chicken

The Hangry Woman | Jamaican Jerk Wings

This African Cooks | Ghanaian kebabs Whole30 style

VEGAN:

Beautiful Eats & Things | Spiced Grilled Peaches

Ethically Living | Vegan Jackfruit Jamaican Patties

FoodLoveTog | Braised Cabbage & Johnny cakes

Gristle & Gossip | Sweet Potato Honey Cornbread Cake

Maple Points | Peas & Rice – Guyanese Style

Marisa Moore Nutrition | Fresh Peach Iced Tea

Murielle Banackissa | Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)

Open Invitation Entertainment | Coconut Collard Greens

Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese

Savor and Sage | Black-Eyed Pea Salad

That Green Lyfe | Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas) and Plantain

The Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream

Vegan With Curves | Slow Cooker Black Eyed Pea Sweet Potato Soup

VEGETARIAN/VEGAN:

Beautiful Eats & Things | Spiced Grilled Peaches

Brownbelle | Watermelon Hibiscus Whiskey Smash

Chenée Today | Lemon Icebox Pie

Dash of Jazz | Golden Pineapple Pound Cake

DMR Fine Foods | Blackberry Ginger Soda

Erique Berry Co | Three Green Summer Salad

Ethically Living | Vegan Jackfruit Jamaican Patties

FoodLoveTog | Braised Cabbage & Johnny cakes

Gristle & Gossip | Sweet Potato Honey Cornbread Cake

Maple Points | Peas & Rice – Guyanese Style

Marisa Moore Nutrition | Fresh Peach Iced Tea

Meiko and the Dish | Strawberry Cornbread Skillet Cobbler

Murielle Banackissa | Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)

Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese

Our Perfect Palette | Jollof Rice

Pink Owl Kitchen | Strawberry Buttermilk Biscuits

Savor and Sage | Black-Eyed Pea Salad

Sweet Savant | Black Eyed Peas and Sweet Potato Salad

That Green Lyfe | Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas) and Plantain

The Dana Renee Way | Sweet Potato Cornbread

The Vgn Way | Juneteenth Hibiscus Strawberry Vegan Ice Cream

Vegan With Curves | Slow Cooker Black Eyed Pea Sweet Potato Soup

Whisk it Real Gud | Southern Sweet Potato Pie

Let’s get cooking

Let’s get cooking

Mint Peach Spritzers

Mocktails made with mint peach syrup and finished with citrus sparkling water. Make a big batch of the peach syrup, store it in the fridge and have Mint Peach Spritzers whenever you like.
Mocktails made with mint peach syrup and finished with citrus sparkling water. Make a big batch of the peach syrup, store it in the fridge and have Mint Peach Spritzers whenever you like.
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Yields:4 Serves
1X
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Ingredients

  • Peach Syrup

  • 16
    Ounces Frozen peach slices
  • 1/3
  • 1/2
    Cup Coconut sugar
  • 2
    Cups Water
  • 1
    Sprig Mint leaves
  • 2
    tbsp. Lime juice
  • Drink Assembly (one drink)

  • 2–3 Orange and lime slices
  • 1/3
    Cup Peach syrup
  • 1
    Cup Sparkling water or champagne
  • Ice cubes
  • 1
    Mint leaf

Instructions

  1. To begin, add all of the ingredients needed for the peach syrup to a saucepan and bring it to a boil (stirring frequently). Lower the heat to medium and simmer for about 10 minutes (stirring frequently) until the peaches have soften. Remove the syrup from the heat and set it aside to cool (about 15 minutes).
  2. While the syrup cools, slice up the lime and orange and perpare the other ingredients.
  3. Now, pour the cooled syrup through a strainer and into a pitcher or bowl and use a wooden spoon to press down on the peaches and mint mixture to get more of the liquid out of the peaches (you can certainly use clean hands for this step). Discard what’s left of the peaches and mint.
  4. To make one drink, add ice cubes, slices of oranges and limes and a 1/3 cup of the peach syrup to a glass and top it off with about a cup of sparkling water or champagne. Garnish with an orange or lime slice and mint leaf.

Notes

  • If you are feeding a crowd, instead of individual drinks, You can certainly mix the drink in a large punch bowl or pitcher and serve it family style.

Nutrition Facts

Serves 4
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