Guess what — I made a summery peach drink!
This is a booze-free sparkling peach cider — no rum, no wine, no rosé — just bright, fizzy peach flavor everyone can enjoy.
I won’t judge if you want to spike it with a little bourbon, though.
The idea came to me on vacation. Everywhere we drove I kept spotting signs for peach cider — non-alcoholic peach cider — and I couldn’t stop thinking about it. I didn’t end up buying cider on the road, but I did the next best thing: I made it at home.
I adapted a pear cider method I’d used before, dialing back the fall spices so the result felt light and summery. I used one cinnamon stick and a split vanilla bean for a gentle warm note and lots of vanilla flecks in the finished cider.
This does take some time — mostly hands-off simmering for maximum flavor. I simmered the peaches for about three hours total and the payoff is worth it: deep peach flavor that makes the cider feel special.
After simmering, I let the mixture cool, then double-strained it to remove solids (you’ll still see tiny vanilla flecks, which looks lovely). Chilled, it becomes the perfect base to top with sparkling water or a peach-flavored soda for fizz.
Serve it with extra fruit — I used raspberries and cherries — and fresh mint for a finishing touch. The extra fruit adds texture and subtle flavor, but the peaches remain the star. Frozen peach slices make great “ice” for serving and help keep drinks cold without diluting them.
You can customize this however you like: swap in different sodas or seltzers, add berries or citrus slices, or garnish with herbs. It reads like a non-alcoholic sangria — bright, fruity, and very refreshing.
Sparkling Peach Cider
6
4 hrs
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Ingredients
- 8 whole peaches, cut in half (pit removed)
- 1/2 cup brown sugar
- 1 cinnamon stick
- 1 vanilla bean pod, split open
- 3 to 4 cups soda water or peach/citrus flavored soda
- Fresh cherries and raspberries for garnish
- Fresh mint for garnish
- Frozen peach slices for serving and keeping it cold
Instructions
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Combine the peaches, brown sugar, cinnamon stick, and split vanilla pod in a large stockpot. Cover with water so it’s about 2 inches above the peaches. Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour. After an hour, mash some of the peaches; they’ll begin to fall apart. Cover the pot and simmer for another 2 hours.
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Let the mixture cool, then strain through a fine-mesh sieve—strain twice for a clearer cider. If desired, strain again through cheesecloth. Chill in the refrigerator until cold.
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Just before serving, mix the chilled peach cider with soda water or peach soda to taste. Add fresh fruit like cherries or raspberries, use frozen peach slices as ice, and garnish with fresh mint.
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And yes, you could always add a splash of wine if you prefer an adult version.