I let Pantone Peach Nectar inspire a playful color palette for a recipe where familiar ingredients meet an unexpected twist that will make you want to read on.

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I call this Pantone Peach Nectar because the color stops you, like a swatch come alive. I love how ripe peaches taste, they’re juicy, almost floral, and a little fresh lemon juice makes the sweet pop instead of getting cloying.

It felt like painting, Perzik shades bleeding into my Kleurenpalet while I tasted and scribbled notes, half proud, half frantic. I wanted a drink that starts conversations, something that makes people tilt their heads and ask what you used.

I don’t always get it perfect, but that’s the fun, and this one surprised me more than once.

Ingredients

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Ripe peaches add natural sweetness, vitamin A C and fiber, they’re juicy and tart.
Sugar boosts sweetness and calories, quick carbs with almost no nutrients, pure energy.
Lemon juice adds bright acidity and vitamin C, keeps color and cuts sweetness.
Water thins the puree, it hydrates, zero calories, helps texture and mouthfeel.
Tiny pinch of salt lifts flavors and balances sweetness, negligible sodium when used sparingly.
Vanilla extract adds warm complexity and scent, makes fruit taste sweeter, optional.
Sparkling water gives lively fizz and lightness with no added sugar if plain.
Vodka or light rum adds warmth and kick, raises calories, adults only, optional.

Ingredient Quantities

2 lbs ripe peaches (about 6 medium)

1/2 cup granulated sugar

1 cup water

1 tablespoon fresh lemon juice

pinch of fine salt

1 teaspoon pure vanilla extract (optional)

1 cup sparkling water or club soda for fizz (optional)

4 oz vodka or light rum optional

ice for serving optional

How to Make this

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1. Rinse the peaches, score a shallow X on the bottom of each and plunge them in boiling water 30 to 60 seconds then into an ice bath so the skins slip off easy.

2. Peel, pit and roughly chop the peaches until you have about 2 lbs of fruit.

3. Make a simple syrup in a saucepan by combining 1/2 cup granulated sugar and 1 cup water, heat over medium stirring until the sugar dissolves, then simmer 1 to 2 minutes.

4. Add the chopped peaches to the syrup, lower the heat and simmer gently 5 to 8 minutes until the fruit is very soft, stir in 1 tablespoon fresh lemon juice and a pinch of fine salt.

5. Purée the peach mixture with a blender or immersion blender until smooth, then push it through a fine mesh sieve or a double layer of cheesecloth for a silky nectar, pressing solids to get all the juice.

6. Stir in 1 teaspoon pure vanilla extract if using, taste and adjust sweetness or acid if needed, cool to room temperature then chill in the fridge until cold.

7. To serve straight up, pour chilled peach nectar over ice. For a fizzy version stir in 1 cup sparkling water or club soda just before serving so it stays bright.

8. For cocktails add 4 oz vodka or light rum to the pitcher and mix, or add about 1 oz per glass to taste. Keep leftovers refrigerated up to 4 days, shake or stir before using.

Equipment Needed

1. Large pot for boiling water to blanch the peaches
2. Large bowl for an ice bath
3. Slotted spoon or kitchen tongs to lift peaches out quick
4. Paring knife and cutting board for scoring, peeling and chopping
5. Saucepan for the simple syrup and gentle simmer
6. Measuring cups and spoons, don’t skip them
7. Blender or immersion blender to purée smooth
8. Fine mesh sieve or double layer cheesecloth plus a spatula to press the nectar through
9. Pitcher or airtight container to chill and serve

FAQ

Q: How ripe should the peaches be? A: Very ripe, they should smell sweet and give a little when you press them, if theyre too firm put them in a paper bag at room temp for a day or two till they soften.

Q: Do I need to peel the peaches? A: No you dont have to, the skins add color and fiber, but for a silky smooth nectar peel them using the blanch method: score, plunge in boiling water 30 to 60 seconds then into ice water and the skins slip right off.

Q: Can I make the nectar ahead and how long will it keep? A: Yes, make it up to 3 to 4 days ahead and keep refrigerated in a sealed container, stir or shake before serving; for longer storage freeze in portions for up to 2 months.

Q: How do I control the sweetness or use substitutes? A: Taste as you go, ripe peaches may need less sugar; you can swap the granulated sugar for honey or agave (start with less since theyre sweeter) or use a no calorie sweetener per the package directions.

Q: How do I make it fizzy or turn it into a cocktail? A: Add sparkling water or club soda just before serving for fizz, or stir in the optional 4 oz vodka or light rum to the whole batch for a mild boozy version, or add spirit to each glass to taste.

Q: Should I strain the nectar or leave it pulpy? A: Up to you, strain through a fine mesh for a clear silky nectar, or skip straining if you like a thicker, pulpy drink with more peach texture.

Pantone Peach Nectar Recipe Substitutions and Variations

Peaches: use about 4 cups frozen peaches, thawed and drained, or swap with 6 medium nectarines (same weight). If they’re firm, roast or simmer a bit to soften and bring out the sweetness.
Granulated sugar: swap with honey or agave (use 1/3 to 1/2 cup and cut the water by ~2 tbsp) or pure maple syrup 1:1 but reduce the water slightly, you’ll get a richer flavor.
Fresh lemon juice: use equal parts lime juice, or bottled lemon juice if you don’t have fresh, or a small splash (about 1/2 tsp) white wine vinegar for acidity in a pinch.
Vodka or light rum: skip the booze and add 4 oz white grape juice or extra sparkling water for a mocktail, or swap with tequila blanco or gin if you want a different spirit profile.

Pro Tips

– Pick peaches by smell and feel not by looks. Go for fruit that gives a little when you press it, not rock hard. If theyre just shy of ripe, toss them in a paper bag with an apple or banana overnight and theyll sweeten up so you can cut back on sugar.

– For the silkiest nectar, blend while the fruit is still warm then force it through a fine mesh, using the back of a ladle to press out every drop. Dont skip the straining if you want a cafe quality texture, but if you like bits of fruit save a cup of small dice and fold them in after chilling.

– When making cocktails add the alcohol to each glass, not to the whole pitcher, so you control strength and flavor. And if you want fizz, add the sparkling water only right before serving so it stays lively otherwise it goes flat fast.

– Make ahead smartly: chill fully before sealing, use the coldest part of the fridge and consume within a few days for best flavor. Leftovers freeze great in ice cube trays for smoothies or quick cocktails, and they thaw faster than you think.

Pantone Peach Nectar Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I let Pantone Peach Nectar inspire a playful color palette for a recipe where familiar ingredients meet an unexpected twist that will make you want to read on.

Servings

servings

Calories

124

kcal

Equipment: 1. Large pot for boiling water to blanch the peaches
2. Large bowl for an ice bath
3. Slotted spoon or kitchen tongs to lift peaches out quick
4. Paring knife and cutting board for scoring, peeling and chopping
5. Saucepan for the simple syrup and gentle simmer
6. Measuring cups and spoons, don’t skip them
7. Blender or immersion blender to purée smooth
8. Fine mesh sieve or double layer cheesecloth plus a spatula to press the nectar through
9. Pitcher or airtight container to chill and serve

Ingredients

2 lbs ripe peaches (about 6 medium)
1/2 cup granulated sugar
1 cup water
1 tablespoon fresh lemon juice
pinch of fine salt
1 teaspoon pure vanilla extract (optional)
1 cup sparkling water or club soda for fizz (optional)
4 oz vodka or light rum optional
ice for serving optional

Directions

Rinse the peaches, score a shallow X on the bottom of each and plunge them in boiling water 30 to 60 seconds then into an ice bath so the skins slip off easy.
Peel, pit and roughly chop the peaches until you have about 2 lbs of fruit.
Make a simple syrup in a saucepan by combining 1/2 cup granulated sugar and 1 cup water, heat over medium stirring until the sugar dissolves, then simmer 1 to 2 minutes.
Add the chopped peaches to the syrup, lower the heat and simmer gently 5 to 8 minutes until the fruit is very soft, stir in 1 tablespoon fresh lemon juice and a pinch of fine salt.
Purée the peach mixture with a blender or immersion blender until smooth, then push it through a fine mesh sieve or a double layer of cheesecloth for a silky nectar, pressing solids to get all the juice.
Stir in 1 teaspoon pure vanilla extract if using, taste and adjust sweetness or acid if needed, cool to room temperature then chill in the fridge until cold.
To serve straight up, pour chilled peach nectar over ice. For a fizzy version stir in 1 cup sparkling water or club soda just before serving so it stays bright.
For cocktails add 4 oz vodka or light rum to the pitcher and mix, or add about 1 oz per glass to taste. Keep leftovers refrigerated up to 4 days, shake or stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.