Peach Margarita is one of my absolute favorite fruit margaritas! Sweet and aromatic flavors of homemade peach puree, margarita mix, peach schnapps, and tequila come together so perfectly.
Table of Contents
There’s really nothing quite like this peach margarita! If you love the flavors of sweet, juicy, ripe peaches, you’ll love the way that flavor is complimented in this easy cocktail recipe. Making your own peach puree may seem excessive, but I promise the steps are incredibly quick and easy – and the results are worth your efforts. Plus, you can make it ahead of time!
Do you like your margaritas frozen or on the rocks? I’ve included easy instructions for both below, so you can have it either way you prefer. Honestly, there’s no bad way to enjoy a margarita this good. That peach flavor really shines on the rocks or frozen because of that wonderful fresh flavor.
It’s not just the puree that seals the deal on the peach flavor. Peach schnapps is also in the mix! It pairs beautifully with the margarita mix, tequila, and peaches to create the best balance of sweet and tangy flavors. Next time you need to taste a little sunshine in the form of a cocktail, look no further than this easy recipe.
Peaches – For the puree, you’ll need two ripe, large white or yellow peaches. Note: the type of peach will affect the color and the taste of margarita slightly but both will be really tasty!
Brown Sugar – This is used to sweeten the puree. You can use light or dark brown sugar.
Vanilla – I always recommend using pure vanilla extract (not imitation) for the best flavor.
Lime Juice – For the best flavor and acidity, it’s very important to use freshly squeezed lime juice.
Margarita Mix – if possible, use homemade Margarita Mix for the best flavors!
Tequila – Silver tequila is my favorite to use in this recipe. Remember, your cocktail is only as good as the liquor you use, so it’s important to choose a good quality tequila that you love the flavor.
Peach Schnapps – Have any leftover? Great! Use it in my favorite Calypso Cooler recipe.
See the recipe card below for the full list of ingredients and instructions.
How to Make a Peach Margarita
Prepare the peaches. Peel your peaches and place them in a pot. Mash them with your hands and remove the pits.
Simmer until softened. Add the vanilla, lime juice, and sugar to the pot (1). Mix well, cover, and simmer over medium-low heat for 7-10 minutes (2). You’ll know it’s ready to blend when the peaches are completely soft.
Blend. Place the ingredients in a blender and pulse until smooth.
Blend the margarita. Combine all of the measured ingredients in a blender. Pulse a couple of times to blend.
Rim, pour, and enjoy! Rub rims of four glasses with a lime and dip each grass rim into the margarita salt. Fill glasses up with ice about half way and divide margarita mixture among the glasses. Garnish with fresh peaches and enjoy!
How to Make a Frozen Peach Margarita
It’s really simple! Combine all of the ingredients (peach puree, margarita mix, peach schnapps, and tequila) with about 2 cups of ice in a strong blender that can blend ice well (3). Pulse until everything is blended smooth (4).
You will want to keep the frozen margarita as more of a slushie consistency. It’s easier to drink when it’s not thick and uses less ice so your cocktail doesn’t become watered down too much.
How to Make It Ahead of Time
You can easily make the peach puree ahead of time! Prepare the peach puree as instructed in the recipe and let it cool to room temperature. Store the cooled peach puree in an airtight glass jar in the refrigerator. You can store it for about 2 days before making margaritas.
I prefer to use silver tequila in a fruity margarita because it’s goes smoothly with fruit and reposado can be overpowering. Silver tequila is good for mixing into fruity cocktails, like some margaritas and Paloma.
Reposado tequila is good in cocktails and taking straight shots because of the smooth and rich taste. (Save your Añejo and Extra Añejo for straight drinking, it is aged longer, more aromatic, and much better tasting!)
I like to serve these peach margaritas with a salt rim and peach slices as a garnish. Salt goes great with tequila.
If you’d like to enhance the sweetness even more, opt for a sugar rim instead of salt but note that it will be quite sweet with a sugar rim.
This fruity and fresh cocktail features homemade peach puree, margarita mix (that I also recommend making yourself), silver tequila and peach schnapps.
More Fruity Cocktail Recipes
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Peach Margarita Recipe
- 2 ripe, large white peaches, peeled can use other peaches as well
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 1 Tbsp fresh lime juice
- Peach puree from above
- 1 cup margarita mix
- 8 oz silver tequila
- 4 oz peach schnapps
- Fresh peach slices
- Coarse bar salt
- Peel ripe peaches and add then to a small sauce pot. Mash them with your hands and take out the pits.
- Add vanilla extract, lime juice, and sugar. Mix well, cover, and simmer over medium-low heat for 7-10 minutes, or until the peaches are completely softened
- Pulse mixture in a blender until smooth. Cool completely to room temperature or store in the refrigerator, in an air-tight jar.
- Combine margarita mix, tequila, peach schnapps and peach puree in a blender. Pulse a couple of times to blend.
- Rub rims of four glasses with a lime and dip each grass rim into the margarita salt.
- Fill glasses up with ice about half way and divide margarita mixture among the glasses.
- Garnish with some peach slices and enjoy!
Make it Frozen:
- Note: it's best to make this frozen peach margarita to a slushy consistency rather that thick. Ice melts quite fast in a frozen margarita so you don't want to dilute the flavor too much.
- Combine the peach puree, margarita mix, tequila, and peach schnapps with about 2 cups of ice in a strong blender that can blende ice well. Pulse until everything is blended smooth.
Originally published on Will Cook For Smiles in July, 2015.