Irresistible Peach Punch

I didn’t grow up drinking iced tea with fruit in it—that was something I discovered when a neighbor brought over a pitcher to a backyard barbecue years ago. Before that, tea was just tea, maybe with some lemon if you were feeling fancy. But throwing in fresh peaches and a handful of basil? That was new to me.

This peach punch is what I make now when it’s hot outside and plain water sounds boring. It’s basically sweetened tea mixed with ginger ale and whatever ripe peaches I can grab at the store. The basil might seem weird if you’ve never tried it, but it adds something interesting without making the whole thing taste like a salad. You brew the tea, toss everything together, and you’re done.

SAVE NOW

What Kind of Peaches Should I Use?

For this peach punch, you’ll want to use ripe peaches that give slightly when you press them gently – they should smell sweet and peachy at the stem end. Yellow peaches and white peaches both work great here, though yellow peaches tend to have a more traditional peachy flavor while white peaches are a bit sweeter and less acidic. If fresh peaches aren’t in season, you can absolutely use frozen peaches that have been thawed, just make sure to drain any excess liquid before adding them to your punch. The key is making sure your peaches are ripe enough to blend smoothly and give you that sweet, fruity flavor that makes this punch so refreshing.

SAVE NOW

Options for Substitutions

This refreshing punch is easy to customize based on what you have in your kitchen:

• Green tea bags: Black tea or white tea work well here too. You can also use herbal tea like chamomile or hibiscus for a caffeine-free version with a different flavor profile.
• Fresh peaches: If peaches aren’t in season, try nectarines, apricots, or even frozen peaches (thaw them first). You can also use canned peaches in a pinch – just drain them and rinse off the syrup.
• Ginger ale: Swap this with lemon-lime soda, sparkling water, or club soda if you want less sweetness. For a non-fizzy version, use regular water or lemonade.
• Lime juice: Lemon juice works just as well and gives a similar bright, citrusy kick to the punch.
• Honey or agave nectar: Regular sugar, maple syrup, or simple syrup all work fine. Start with 2-3 tablespoons and adjust to your taste.
• Basil or mint: Either herb works great, or you can skip them altogether. Thyme or rosemary would give an interesting twist if you’re feeling adventurous.

Watch Out for These Mistakes While Cooking

The biggest mistake when making peach punch is over-steeping the green tea, which can make your drink bitter and unpleasant – stick to the 15-minute mark and remove those tea bags promptly to keep the flavor smooth and refreshing.

Another common error is adding the ginger ale too early or stirring it too vigorously, which releases all the carbonation and leaves you with a flat punch instead of a bubbly one.

Using underripe peaches will result in a bland, watery punch, so make sure your peaches are soft to the touch and smell sweet before blending them.

For the best flavor, add the ginger ale and fresh herbs right before serving, and if you’re making this ahead of time, keep the ginger ale separate until your guests arrive so every glass stays fizzy and fresh.

SAVE NOW

What to Serve With Peach Punch?

This refreshing peach punch is perfect for summer gatherings and pairs beautifully with light, fresh foods that won’t overpower its fruity flavor. I love serving it alongside finger foods like cucumber sandwiches, caprese skewers, or a simple cheese and cracker board with mild cheeses like brie or goat cheese. For something more substantial, grilled chicken skewers or fish tacos work really well since the punch’s sweetness balances out savory dishes. If you’re hosting a brunch, this punch is also great with fruit salads, yogurt parfaits, or even a stack of lemon ricotta pancakes.

Storage Instructions

Refrigerate: This peach punch is best enjoyed fresh, but you can prep the peach and tea mixture ahead of time. Keep it in a pitcher in the fridge for up to 2 days, but wait to add the ginger ale until right before serving so it stays bubbly and refreshing.

Make Ahead: Want to get a head start? Brew the tea and blend it with the peaches and lime juice the night before. Store it covered in the refrigerator, then just stir in the ginger ale and fresh herbs when your guests arrive for maximum fizz and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 340-400
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 85-100 g

Ingredients

For the peach base:

• 1 3/4 cups water
• 3 tea bags (I use Tetley British Blend for a robust flavor)
• 5 large peaches (pitted and sliced into 1/2-inch wedges)
• 1 1/2 limes (freshly squeezed for best acidity)
• 1/8 teaspoon salt

For assembly and garnish:

• 4 cups ginger ale (I prefer Seagram’s for the extra carbonation)
• 2 teaspoons honey (optional but recommended for extra richness)
• 6-8 leaves fresh basil
• 1/2 inch fresh ginger, thinly sliced

Step 1: Brew Strong Tea and Prepare Peaches

• 1 3/4 cups water
• 3 tea bags

Heat 1 3/4 cups water until steaming but not quite boiling, then add the 3 tea bags and let steep for 15 minutes to extract full flavor.

While the tea steeps, prepare your peaches by pitting and slicing 5 large peaches into 1/2-inch wedges—you’ll use some for puree and some for garnish.

I like to keep a small bowl of water nearby while working with peaches to prevent browning.

After steeping, remove the tea bags and set the tea aside to cool to room temperature.

Step 2: Create Peach Puree Base

• 3-4 peach wedges
• 1 1/2 limes, freshly squeezed
• 1/8 teaspoon salt

While the tea cools, blend 3-4 of the peach wedges with the freshly squeezed juice from 1 1/2 limes and 1/8 teaspoon salt in a blender until completely smooth.

The salt helps brighten the peach flavor and balance the sweetness.

Set this peach puree aside, and reserve the remaining fresh peach slices for garnish in the punch.

Step 3: Infuse Ginger and Basil

• cooled tea from Step 1
• 1/2 inch fresh ginger, thinly sliced
• 6-8 fresh basil leaves

Thinly slice 1/2 inch of fresh ginger and add it to the cooled tea from Step 1 along with 6-8 fresh basil leaves.

Let this steep for 5 minutes to allow the ginger and basil to infuse and add subtle aromatic notes to the punch base.

I prefer adding these after the tea cools rather than during brewing because it keeps the fresh, delicate basil flavor bright instead of becoming muted or slightly bitter.

Step 4: Combine and Finish the Punch

• ginger-infused tea from Step 3
• peach puree from Step 2
• 2 teaspoons honey
• 4 cups ginger ale
• reserved peach slices from Step 1

Pour the ginger-infused tea from Step 3 and the peach puree from Step 2 into a large pitcher.

Stir in the 2 teaspoons of honey if using—this adds a subtle richness that rounds out the acidity from the lime.

Pour in the 4 cups of ginger ale last and stir gently to combine while preserving the carbonation.

Add the reserved peach slices from Step 1 and serve immediately over ice for the most refreshing punch.

Irresistible Peach Punch

Delicious Irresistible Peach Punch recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 glasses of punch

Calories 370 kcal

Ingredients

  

For the peach base

• 1 3/4 cups water
• 3 tea bags (I use Tetley British Blend for a robust flavor)
• 5 large peaches (pitted and sliced into 1/2-inch wedges)
• 1 1/2 limes (freshly squeezed for best acidity)
• 1/8 teaspoon salt

For assembly and garnish

• 4 cups ginger ale (I prefer Seagram's for the extra carbonation)
• 2 teaspoons honey (optional but recommended for extra richness)
• 6-8 leaves fresh basil
• 1/2 inch fresh ginger, thinly sliced

Instructions

 

• Heat 1 3/4 cups water until steaming but not quite boiling, then add the 3 tea bags and let steep for 15 minutes to extract full flavor. While the tea steeps, prepare your peaches by pitting and slicing 5 large peaches into 1/2-inch wedges—you'll use some for puree and some for garnish. I like to keep a small bowl of water nearby while working with peaches to prevent browning. After steeping, remove the tea bags and set the tea aside to cool to room temperature.
• While the tea cools, blend 3-4 of the peach wedges with the freshly squeezed juice from 1 1/2 limes and 1/8 teaspoon salt in a blender until completely smooth. The salt helps brighten the peach flavor and balance the sweetness. Set this peach puree aside, and reserve the remaining fresh peach slices for garnish in the punch.
• Thinly slice 1/2 inch of fresh ginger and add it to the cooled tea from Step 1 along with 6-8 fresh basil leaves. Let this steep for 5 minutes to allow the ginger and basil to infuse and add subtle aromatic notes to the punch base. I prefer adding these after the tea cools rather than during brewing because it keeps the fresh, delicate basil flavor bright instead of becoming muted or slightly bitter.
• Pour the ginger-infused tea from Step 3 and the peach puree from Step 2 into a large pitcher. Stir in the 2 teaspoons of honey if using—this adds a subtle richness that rounds out the acidity from the lime. Pour in the 4 cups of ginger ale last and stir gently to combine while preserving the carbonation. Add the reserved peach slices from Step 1 and serve immediately over ice for the most refreshing punch.