Peach Margaritas

by Shawnda on July 5, 2012

in Beverages,Cinco de Mayo,Fruit,Margaritas,Mexican & TexMex,Peaches

Fresh Peach Margaritas

A few weeks ago, the first Texas peaches hit our grocery store. And just in time. We were working out the logistics for a weekend trip to Fredericksburg to pick peaches. But there they were. 3.1 miles away.

For only 98 cents a pound.

There are times you pay for an experience and then there are times you take care of business with an inexpensive 15-minute run to store.

I chose the latter.

It seemed only fitting that our first peach purchase of the season went to a pitcher of margaritas. I used sweet peaches that were so ripe, they seem to bruise just by touching them. And that first bite sent juice running down onto my shirt.

We made a few versions of peach margaritas, some using blended with fresh fruit and another using a canned nectar. We also played around with the homemade margarita mix and liked a half lemon-half lime so the delicate peach flavors were enhanced with lemon and not totally overwhelmed with the lime. I have this hangup where I don’t like pulp in my drinks but we very much preferred the blended fresh peach margarita to the canned version. And I think you will, too :)

Peach Margaritas

Peach margaritas made with fresh peaches blended with tequila and lime.


  • For the homemade margarita mix:
  • 2 oz lime juice
  • 2 oz lemon juice
  • 1/2 cup water
  • 2 Tbsp sugar (or the equivalent in your favorite sweetener)
  • For the margarita:
  • 1 1/4 lb very ripe peaches (4-6, depending on size)
  • 6 oz tequila
  • 4 oz orange liqueur
  • Salt or sugar, for rimming glasses
  • Lime or peach slices, for garnish


  1. Stir the water and sugar together in a small sauce pan over medium heat, just until the sugar is dissolved and the mixture is clear.
  2. Set aside to cool and then add to a pitcher with lemon and lime juice.
  3. Bring a large pot of water to boil (enough to cover the peaches when added, without overflowing).
  4. Prepare a large bowl with ice and water (enough to cover the peaches when added, without overflowing).
  5. Cut an X in the bottom of each peach and add to the boiling water. How to Peel a Peach
  6. Cook 90 seconds before removing with a slotted spoon and transferring to the ice water.
  7. Let sit 1-2 minutes and then remove the skin from the peaches. It should come off very easily. If it doesn't, repeat the blanching process 30-60 seconds at a time. How to Peel a Peach
  8. Cut the peaches in halves or quarters and place them in a food processor, discarding the pits.
  9. Process for 60 seconds, until you have peach pulp.
  10. Pour the pulp into a fine strainer set over a bowl.
  11. Stir the mixture with a rubber spatula or spoon until you get 1 cup (you'll get quite a bit of pulp, too, but not all of it).
  12. Add the strained peach mixture to a pitcher with the homemade margarita mix, followed by the tequila and orange.
  13. Stir to mix well.
  14. Serve in small glasses, rimmed with salt or sugar, over crushed ice.


Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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