How to Make White Peach Margaritas for Summer Sippin’

You will love this sweet twist on a classic drink. Say hello to summer's darling cocktail, white peach margaritas.

I’m so excited when white peaches are available! The pinkish-white flesh and extra sweet flavor means they’re perfect for the leading role in my favorite white peach margaritas. I mean, what’s not to love? They’re beautiful, refreshing and delicious. It’s also a fun drink to change up by swapping in different fruits, which is how I came up with this peach margarita that quickly became a favorite.

Now I’ll show you how to make a peachy margarita!

What types of tequila are best for this recipe?

Silver tequila, (also labeled as white, blanco or plata) is the best choice. This type is aged only a short time, leaving it with a smooth, pure flavor. It blends well with the other components of the cocktail, letting the fruit flavors shine. Here are our top picks for the best tequila brands, too.

How to Make a White Peach Margarita

Yields 4 drinks

Ingredients

  • 4 white peaches
  • 1 cup water
  • 1/2 cup granulated sugar (plus extra for the rims)
  • 2 teaspoons lemon juice
  • Orange juice (for the rims)
  • 6 ounces silver tequila
  • 2 ounces Triple Sec orange liqueur
  • Ice

Instructions

Step 1: Peel the peaches

Peeled peachNancy Mock for Taste of Home

Use a vegetable peeler to gently remove the skin from the peaches. (If the peaches are too soft, you can also blanch them and then remove the skins.) Once peeled, cut the fruit away from the pits using a paring knife.

Editor’s Tip: Consider buying extra white peaches while they’re available, then freeze them so you can make these margaritas anytime. After peeling and cutting the peaches, spread them in a single layer on a tray, cover and freeze. Once frozen, put the peaches into freezer bags, press out all the air and store them for 3-4 months. You can also use ’em to make one of these amazing peach recipes.

Step 2: Make the peach nectar

Simmering cubed peachesNancy Mock for Taste of Home

Put the peaches, water, sugar and lemon juice in a medium saucepan and bring the contents to a simmer over medium heat. Cook the mixture for about six minutes, stirring occasionally, until the peaches are very soft.

Pour the mixture into the jar of a blender and puree until the nectar is very smooth. Pour the peach nectar into a container, cover and refrigerate until it’s cold. This recipe makes about three cups of white peach nectar, leaving you a little leftover for sipping—or for more margaritas!

Editor’s Tip: The white peach nectar can be made in advance and kept in the fridge for up to one week.

Step 3: Assemble the margaritas

Assembling white peach margaritaNancy Mock for Taste of Home

Have the glasses ready plus two small, shallow dishes—one with the extra sugar and one with orange juice. Mix together two cups of white peach nectar with the tequila and Triple Sec in a small pitcher or cocktail shaker. Dip the rims of the glasses first in the orange juice and then in the sugar. Carefully add 1-2 ice cubes to each glass. Pour the blended white peach margarita mix into each glass and serve

Editor’s Tip: If you don’t own margarita glasses, serve your margaritas in small mason jars. They’re always on hand, pretty cute and perfect for a casual gathering.

How can you make a frozen white peach margarita?

Get out your blender! Combine the peach nectar, tequila and Triple Sec with 3-4 cups of ice. Blend everything together on high speed until the mixture is smooth. Then, save these step-by-step tips for making frozen margaritas so you’ll always have them on hand.

Can you make a skinny white peach margarita?

Use half as much sugar when making the peach nectar to create a lighter version of this margarita. Since white peaches tend to be sweeter than yellow peaches, the drink will still taste wonderful. You can also omit the sugar on the rim.

Now that you’ve mastered this unique peach cocktail, try some of our other favorite tequila drinks and other things to mix with tequila.

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Nancy Mock
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.