Peach Margarita
This frozen peach margarita recipe is sweetened with fresh peaches for the ultimate summer cocktail. It’s vibrant, refreshing, and beyond delicious!
The flavor of fresh peaches blended together with tequila, orange liqueur, fresh lime juice and simple syrup is simply out of this world. As with any frozen cocktail, the fact that it’s slushy and ice cold makes for such a refreshing and satisfying drink.
When I worked at the restaurant, I made many of these lovely peach margaritas for patrons. One thing I didn’t like was that we were made to use peaches drenched in syrup.
Not that I haven’t eaten my fair share of peaches in syrup. I have.
In fact, I have fond memories of my grandmother eating those peach slices added to her shredded wheat cereal at breakfast.
I love how slippery they are and they have this satisfying crunch. It’s not the same as chomping on a fresh peach, mind you, but there’s a crunch just the same.
Still, fond of them as I am, canned peaches are not my idea of cocktail fruit.
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Helpful tips
- If fresh peaches out of season, you can also use frozen peaches in this recipe. I’ve made them with both and you can’t tell the difference in taste. The only thing that I’ve found is frozen peaches tend to make the peach margarita a deeper orange color but the peach flavor is the same.
- I’m using a blanco tequila, but you can also make this with reposado or anejo.
- In the past, I’ve used a blender with the blades in the cover but now I use a classic blender like my Vitamix. They both work, although I prefer the classic type of blender because you don’t get a mess when you need to open the top to add more ice.
- I like to use a premium orange liqueur in my margarita’s but triple sec works just as well.
- To sweeten most of my margarita’s, I use simple syrup because sometimes I find the flavor of agave syrup too cloying. But use whatever sugar syrup you prefer.
- I don’t peel the peaches as I prefer the extra nutrients, but of course, do what you like.
- Wash the peaches before using them as you want to remove as much of the pesticides as you can. I use this cloth with some water to accomplish this.
- I don’t find that covering the rim of the glass with salt is necessary for this margarita. But if you like salt on your fruit margaritas, here’s how you do it: pour a little kosher salt or flake salt like Maldon on a small plate. Dip your finger in simple syrup and run it around the rim of the glass. Dip the rim in the salt and roll it around to cover as much as the rim as you like. With the glass still upside down, shake off any loose pieces of salt and set aside.
How to make a peach margarita
Pre-step
Get your blender, measuring glass, margarita glasses, and martini picks. Cut 6 slices out of a peach for the garnish, spear 2 slices on each pick and set aside.
After measuring out the ingredients, add them to the blender.
Step one
Gather the ingredients – fresh peaches, tequila, orange liqueur, limes and simple syrup.
Step two
Measure out 4 ounces of tequila. (A)
Step three
Measure out 2 ounces of orange liqueur. (B)
Step four
Measure out 2 ounces of fresh lime juice. (C)
Step five
Measure out 1 1/2 ounces of simple syrup. (D)
Step six
Cut up the peaches into chunks and measure out 2 cups. (E)
Step seven
Add ice to the blender. (F)
Step eight
Place the cover on the blender and push the blend button. Increase the speed of the blender until the frozen peach margaritas are fully blended.
Step nine
Take the cover off the blender and pour and divide the peach margarita between the glasses. Add one pick with the peaches to each glass.
Yum! Doesn’t that look delicious?
It’s one of my favorite frozen margaritas.
And now for the vertical photo.
Here’s a photo of the margarita where I used frozen peaches. See how more vibrant it is?
Delicious.
Other popular margarita recipes
I hope you enjoyed this peach margarita recipe as much as I did drinking it. Soooo, good.
Please feel free to leave me a comment.
And as always, may all your dishes/drinks be delish!
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Peach Margarita
Ingredients
For the Peach Margarita
- 4 ounces tequila (blanco)
- 2 ounces Cointreau (or triple sec)
- 2 ounces lime juice (fresh squeezed)
- 1.5 ounces simple syrup
- 2.5 cups peaches (cut in chunks)
- 2 cup ice
Garnish
- 6 peach slices
Instructions
The Making and Mixing
- In a blender, add tequila, Cointreau, lime juice, simple syrup, peaches and ice.4 ounces tequila, 2 ounces Cointreau, 2 ounces lime juice, 1.5 ounces simple syrup, 2.5 cups peaches, 2 cup ice
- Cap blender and pulse until fully mixed and at the consistency you want.
- Divide and pour into the glasses. Add two peaches to each martini pick and add one pick to each glass.6 peach slices
- Sip
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- If fresh peaches out of season, you can also use frozen peaches in this recipe. I’ve made them with both and you can’t tell the difference in taste. The only thing that I’ve found is frozen peaches tend to make the peach margarita a deeper orange color but the peach flavor is the same.
- I’m using a blanco tequila, but you can also make this with reposado or anejo.
- In the past, I’ve used a blender with the blades in the cover but now I use a classic blender like my Vitamix. They both work, although I prefer the classic type of blender because you don’t get a mess when you need to open the top to add more ice.
- I like to use a premium orange liqueur in my margarita’s but triple sec works just as well.
- To sweeten most of my margarita’s, I use simple syrup because sometimes I find the flavor of agave syrup too cloying. But use whatever sugar syrup you prefer.
- I don’t peel the peaches as I prefer the extra nutrients, but of course, do what you like.
- Wash the peaches before using them as you want to remove as much of the pesticides as you can. I use this cloth with some water to accomplish this.
- I don’t find that covering the rim of the glass with salt is necessary for this margarita. But if you like salt on your fruit margaritas, here’s how you do it: pour a little kosher salt or flake salt like Maldon on a small plate. Dip your finger in simple syrup and run it around the rim of the glass. Dip the rim in the salt and roll it around to cover as much as the rim as you like. With the glass still upside down, shake off any loose pieces of salt and set aside.
