Sip a glass of this and punch the rest of the week in the face.
Happy Friday, ya’ll! Long weekend commence! Not for me, but for many. I’ll celebrate vicariously beside you by serving up a batch of Peach Beach Punch.
I thought of the name of this drink before I even figured out the recipe. I love me a good alliteration, and this trio rolled right out of my brain like it was meant to be immediately codified. Good timing, too, what with the 4th coming right up tomorrow.
Peach Beach Punch is refreshing, light, and so simple. Pureeing the canned peaches is really the only disruptive step to the process – otherwise, just mix, chill, and serve. The hue is bright and joyful and the flavor refreshing for a hot afternoon outside.
Keep it zero proof or add some booze for the 21+ kids in the party!
Peach Fuzz
First, grab a can of peaches, drain them, and toss them in a food processor or high speed blender. I prefer to buy the peaches in water (which usually still contains some artificial sweetener) rather than peaches in syrup. Too heavy for this punch.
Pour the freshly-whizzed peaches into a large pitcher and stir in pineapple juice, orange juice, coconut water, cold filtered water, and some sliced pineapple and peaches. If you’re serving this to an adult crowd, a cup of coconut rum or tequila is a fine addition.
Refrigerate the pitcher at least two hours. Or, you can serve straightaway with lots of ice. I prefer the pre-serving chill to let the flavors mellow and work together a bit longer.
Give your drink a good stir, then pour into glasses. For garnish, I love a few extra peach and pineapple slices and some mint sprigs.
Yep, that’s all! Nothing to it.
Leftovers? The punch keeps well in the fridge for up to 5 days. I prefer to remove the fruit slices so they don’t get mushy and weird.
Juice brands? Cold-pressed pineapple juice is the best to use in this recipe, but as far as bottled brands go, R.W. Knudson and Lakewood are solid options. For orange juice, I like Simply, or fresh squeezed if I’m feeling frisky.
Have a fun, SAFE holiday weekend, folks!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Punch buggy, no punch backs!
Pineapple Mango Iced Green Tea
peach beach punch
Ingredients
- 1 can peaches in water, drained
- 2 cups good-quality pineapple juice
- 1 cup orange juice
- 4 cups coconut water
- 2 cups cold filtered water
- 1 cup pineapple, sliced
- 1 cup peaches, sliced
- mint leaves, for garnish
Instructions
- In a food processor or high speed blender, blitz the drained peaches until smooth, with no visible chunks.
- In a large pitcher, combine the pureed peaches with the pineapple juice, orange juice, coconut and regular waters, pineapple slices, and peach chunks. Stir to combine. Chill for 2 hours in the fridge.
- Pour punch into glasses and garnish with extra pineapple and peach slices, and a sprig of mint!
