Prepare a batch of this homemade Grand Marnier-spiked peach puree to create individual servings of this sparkling fruity cocktail.

Yield: Serves 18.



  • ​3/4 cup water
  • 3/4 cup granulated sugar
  • 1/4 cup thinly sliced peeled fresh ginger, crushed
  • 4 cups frozen sliced peaches, thawed
  • 1 cup orange juice
  • 1/2 cup Grand Marnier or other orange liqueur, optional
  • 1/4 cup fresh lemon juice
  • 1 tbsp fresh rosemary leaves
  • Ginger ale or sparkling white wine*
  • Rosemary-pierced fruit slices, optional


  1. To prepare sugar syrup, combine water, sugar and ginger in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Remove from heat and cool completely. Strain sugar syrup through a sieve into a bowl; discard ginger. Sugar syrup may be prepared and refrigerated for up to 2 days.
  2. To prepare peach puree, place sugar syrup, peaches, orange juice, Grand Marnier, lemon juice and rosemary in a blender. Blend, using an on/off motion, until peaches are finely chopped. Purée until smooth.
  3. For each serving, pour 1/4 cup peach purée into a glass. Stir in 3/4 cup ginger ale. Garnish with a rosemary-pierced fruit slice. Serve immediately. Leftover peach purée may be frozen.
Nutritional analysis per serving:

136 calories, 0.1 g fat, 0.4 g protein, 32 g carbohydrate, 0.7 g fibre, 14 mg sodium

*Ingredient not included in nutritional analysis. Nutritional analysis done with ginger ale.


If desired, 4 cups sliced peeled peaches or nectarines may be substituted for the frozen sliced peaches in this recipe.