Peach Fizz Recipes

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PEACH FIZZ

Provided by Katie Lee Biegel

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 0



Peach Fizz image

Steps:

  • Combine 6 roughly chopped peeled peaches (about 5 cups), one 6-ounce can frozen lemonade concentrate, 1/4 cup gin and 1/2 cup ice in a blender. Blend until smooth (in batches if necessary). Pour into 4 glasses.

PEACH BLOW FIZZ

Categories     Gin     Alcoholic     Cocktail Party     Strawberry     Spirit     Summer     House & Garden     Drink

Yield Serves 1.

Number Of Ingredients 8



Peach Blow Fizz image

Steps:

  • Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

3 ounces gin
1 ounce heavy cream
1 teaspoon superfine sugar
4 strawberries, mashed
2 tablespoons lemon juice
1 1/2 tablespoons lime juice
3 or 4 ice cubes
Club soda

FRESH PEACH FIZZ WITH MINT

Categories     Fruit Juice     Spritzer     Alcoholic     Cocktail Party     Peach     Mint     Spring     Summer     Healthy     Vegan     Honey     Self     Drink

Yield Makes 4 drinks

Number Of Ingredients 4



Fresh Peach Fizz with Mint image

Steps:

  • Combine half the sparkling mineral water and honey in a blender. Pour about 1/4 mixture into a martini shaker; add 8 ice cubes and the rest of the sparkling water. Shake. Using the martini strainer, pour into a martini glass until almost full. Drizzle peach juice over top to fill. Garnish with mint, pushed into the drink, and serve.

1 large bottle (16.9 oz) sparkling mineral water, chilled (or 1 bottle organic sweet or sparkling white wine, chilled)
2 tbsp honey (or more to taste)
4 fresh organic peaches, juiced in an electric juicer (or peel, slice and puree peaches in a blender and strain juice using a mesh strainer)
4 sprigs fresh mint

FIZZY PEACH SHAKE

This easy recipe came about when I was a child living in Washington. Fresh peaches were everywhere, so my mom and I came up with this tasty peach shake. This recipe says summer to my family and me. —Teresa Jarnot, Monroe, Washington

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5



Fizzy Peach Shake image

Steps:

  • Place peaches, ginger ale and honey in a blender; cover and process until smooth. Add ice cream; cover and process until combined. Pour into serving glasses. If desired, top with whipped cream or additional ginger ale and garnish with peach slices. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

3 medium peaches, pitted
1/3 cup ginger ale, chilled, plus additional for topping if desired
2 tablespoons honey
1 quart vanilla ice cream
Optional: Whipped cream and peach slices

PEACH FIZZ COOLER

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 3



Peach Fizz Cooler image

Steps:

  • Fill an 8-ounce glass with ice. Add poaching liquid and seltzer. Garnish with a lime wedge.

1/4 cup liquid from Poached Peaches for Peach Fizz Cooler
1/2 cup Club Soda
Lime wedge

PEACH FUZZ (NON-ALCOHOLIC)

Make and share this Peach Fuzz (Non-Alcoholic) recipe from Food.com.

Provided by c0dphish

Categories     Beverages

Time 6m

Yield 2 serving(s)

Number Of Ingredients 3



Peach Fuzz (Non-Alcoholic) image

Steps:

  • Add ingredients and ice cubes.
  • Blend on high for 15 seconds.

Nutrition Facts : Calories 72.6, Sodium 15.6, Carbohydrate 18.8, Fiber 0.1, Sugar 15.8, Protein 0.1

1 cup peach daiquiri mix
1 (12 ounce) can 7-up
2 tablespoons lemon juice

SPICED PECANS & PEACH FIZZ

These American-style snacks are ready in minutes and very moreish - enjoy with a fruity cocktail

Provided by Emma Lewis

Categories     Canapes, Snack, Starter

Time 10m

Number Of Ingredients 4



Spiced pecans & peach fizz image

Steps:

  • Place 2 tbsp caster sugar in a small pan with 1 tbsp water. Heat for 2 mins, without stirring, until the sugar dissolves. Tip in 85g pecans and cook until the sugar turns golden brown and coats the nuts. Sprinkle over a pinch cayenne pepper, season with a little salt, then turn out onto baking paper, separating out nuts as much as you can. Leave to cool. Will keep in an airtight container for up to 1 week.

2 tbsp caster sugar
1 tbsp water
85g pecans
pinch cayenne pepper

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