I take happy hour very seriously! These peach basil mocktails are perfect for any happy hour occasion. I use honey in place of sugar in the simple syrup which makes them refined sugar free. This drink is not only paleo but it is AIP (The Autoimmune Protocol) friendly too!
I recently placed a huge order of peaches with the Georgia peach truck. I cannot say enough good things. The peaches are juicy, flavorful, and the staff I encountered were super nice! We ordered 25 pounds and were left with a ton of peaches, the first thing on my list to make was of course peach mocktails! The combination of peach and basil makes for the best summer treat.
Honey- I use honey in place of sugar to make the simple syrup. This is what makes this recipe paleo and autoimmune protocol friendly.
Peaches-I can’t think of a better summer fruit!
Basil- Adds a touch of pepper and mint to spice up the drink.
Club soda-Gives the drink a cocktail like feel.
Keywords: paleo peach, paleo reach recipes, peach drinks, autoimmune protocol drink, autoimmune disease and alcohol
If you like this recipe you will LOVE:
Peach Basil Mocktails
- large pot with lid
- 1 cup peach syrup (see below)
- 1 1/2 cup club soda (1 can)
Paleo Peach Simple Syrup (this will make enough syrup for 10 drinks, you can store it in your fridge for up to 2 weeks)
- 6 whole ripe yellow peaches
- 1 1/2 cups Raw honey
- 6 cups filtered water
- 6 leaves basil
- 2 cocktail ice cubes
- 4 leaves basil
- Cut the peaches into 6 pieces and remove the pits.
- Place the filtered water, 6 basil leaves, peaches, and honey in a big pot with a lid.
- Bring the syrup to a boil, then simmer for 15 minutes.
- Turn off the heat and let the syrup sit for 10 minutes.
- Using a food colander and a large bowl, place the food colander in a bowl and strain the syrup.
- Place the simple syrup in a glass mason jar. Make sure it cools before putting the lid on.
- Now, mix the club soda and 1 cup simple syrup in a cocktail shaker or large cup.
- Pour the drink into a fun glass, add an ice cube and garnish with 2 basil leaves.
- If you enjoyed this recipe it would mean so much to me if you took a picture and tagged me on instagram @alliannaschneider, shared the link with a friend, or left a comment below!