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Peach Schnapps

Peach schnapps - based on fresh and fully ripe peaches and stones (pits) - is a wonderful schnapps. Sweet, fruity and with many fine flavours.

Serve with chicken, pork, veal, lamb and tomato dishes, desserts, ice creams, fruit and cream salads, nuts, blue cheeses, cakes, pies, cobblers, muffins and cookies.

Or use it in marmalades, jams, jellies, cake fillings, fruit sauces, salsas - or in any dish where you would normally use peach cider or juice.

Peach schnapps blends very well with...
peppermint schnapps · plum schnapps · raspberry schnapps · blueberry schnapps· raisin schnapps · cranberry schnapps · jalapeno schnapps · almond schnapps.

Also, see how you can easily...
turn your peach schnapps into a liqueur


Recipe

Use fresh and fully ripe peaches - organic if possible. You can use any variety.

Direction:

  • Peel 12 medium size peaches (easy if you first dip them into boiling water for 30-60 seconds and cool them in cold water).
  • Remove the stones and cut the fruits in quarters.
  • Put peaches and stones in a clean glass jar with tight-fitting lid.
  • Cover with clear, unflavoured vodka - 40% alcohol content (80 proof).
  • Let steep for 1-2 months in a dark place at room temperature,
    18-20°C (64-68°F).
  • Shake lightly and taste it from time to time.
  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
  • Store (age) for at least 1 month in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your peach schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.