Nectarine Basil Spritz

Name: Sparkling Nectarine Basil Summer Spritz
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 spritzes
Cuisine: International
Ingredients: 3 large ripe nectarines, about 1 pound or 450 g total, pitted and chopped into 1-inch pieces; 3 tablespoons granulated sugar, 36 g; 1/4 cup fresh lemon juice, 60 ml, from about 2 medium lemons; 1 teaspoon finely grated lemon zest; 1/4 cup cold water, 60 ml; 1/2 cup lightly packed fresh basil leaves, about 12 g, tender leaves only; 1/8 teaspoon fine sea salt; 3 cups ice cubes, about 450 g, divided among 4 glasses; 4 cups plain sparkling water, 960 ml, chilled to 38°F to 40°F; 1 ripe nectarine, sliced into 8 thin wedges for garnish; 4 small basil sprigs, for garnish; 4 lemon wheels, for garnish

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 4 spritzes
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Quick Ingredients

3 large ripe nectarines, pitted and chopped, about 1 pound or 450 g
3 tablespoons granulated sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup cold water
1/2 cup lightly packed fresh basil leaves
1/8 teaspoon fine sea salt
4 cups plain sparkling water, chilled to 38°F to 40°F
3 cups ice cubes
1 ripe nectarine, sliced into 8 thin wedges, for garnish
4 small basil sprigs, for garnish
4 lemon wheels, for garnish

Do This

1. Chop 3 nectarines and add them to a blender with sugar, lemon juice, lemon zest, cold water, and salt.
2. Blend for 30 to 45 seconds, until completely smooth.
3. Add basil leaves and blend for 10 to 15 seconds, just until the basil is finely blended and fragrant.
4. Chill the nectarine basil base for 5 minutes while you fill 4 glasses with ice.
5. Pour 1/2 cup nectarine basil base into each glass.
6. Top each glass with 1 cup very cold sparkling water and stir gently 3 times.
7. Garnish with nectarine wedges, basil sprigs, and lemon wheels; serve immediately.

Why You’ll Love This Recipe

Bright and refreshing: Sweet ripe nectarines, lemon, and bubbles make this feel like summer in a glass.
Beautifully herbal: Fresh basil adds a garden-fresh note without overpowering the fruit.
No cooking required: Everything comes together in a blender in about 15 minutes.
Easy to serve: Make the fruity base ahead, then top with sparkling water when guests arrive.

Grocery List

Produce: 4 large ripe nectarines, 1 bunch fresh basil, 2 medium lemons
Dairy: None needed
Pantry: Granulated sugar, fine sea salt, plain sparkling water, ice cubes

Full Ingredients

Nectarine Basil Base

3 large ripe nectarines, about 1 pound or 450 g total, pitted and chopped into 1-inch pieces
3 tablespoons granulated sugar, 36 g
1/4 cup fresh lemon juice, 60 ml, from about 2 medium lemons
1 teaspoon finely grated lemon zest
1/4 cup cold water, 60 ml
1/2 cup lightly packed fresh basil leaves, about 12 g, tender leaves only
1/8 teaspoon fine sea salt

To Serve

3 cups ice cubes, about 450 g, divided among 4 glasses
4 cups plain sparkling water, 960 ml, chilled to 38°F to 40°F
1 ripe nectarine, sliced into 8 thin wedges for garnish
4 small basil sprigs, for garnish
4 lemon wheels, for garnish

Step-by-Step Instructions

Step 1: Prepare the nectarines and basil

Rinse the nectarines, basil, and lemons under cool running water and pat them dry. Pit and chop 3 large nectarines into 1-inch pieces. Set aside the remaining nectarine for garnish and slice it into 8 thin wedges. Pick the basil leaves from the stems, using tender leaves for the drink base and small fresh sprigs for garnish.

Step 2: Build the nectarine base

Add the chopped nectarines, 3 tablespoons granulated sugar, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest, 1/4 cup cold water, and 1/8 teaspoon fine sea salt to a blender. The salt will not make the drink taste salty; it simply helps the nectarine flavor taste fuller and sweeter.

Step 3: Blend until smooth

Blend the nectarine mixture on high speed for 30 to 45 seconds, or until the fruit is completely smooth and the sugar has dissolved. The mixture should look glossy, thick, and sunset-orange with tiny flecks of lemon zest.

Step 4: Add the basil gently

Add 1/2 cup lightly packed fresh basil leaves to the blender. Blend for 10 to 15 seconds, just until the basil is finely incorporated. Avoid blending the basil for too long, because over-blending can make delicate herbs taste grassy. The base should smell fruity, citrusy, and lightly herbal.

Step 5: Chill the base briefly

Transfer the nectarine basil base to a measuring cup or small pitcher and refrigerate it for 5 minutes at 40°F while you prepare the glasses. This brief chill helps the finished spritz stay crisp and refreshing, especially since the sparkling water should be very cold, about 38°F to 40°F.

Step 6: Fill the glasses

Divide 3 cups of ice cubes among 4 tall glasses, using about 3/4 cup ice per glass. Pour 1/2 cup of the nectarine basil base into each glass. If the base has thickened as it sits, give it a quick stir before measuring.

Step 7: Add sparkling water and stir

Slowly pour 1 cup of very cold plain sparkling water into each glass. Stir each drink gently with a long spoon exactly 3 times, just enough to combine the fruit base with the bubbles without flattening the carbonation.

Step 8: Garnish and serve

Garnish each spritz with 2 thin nectarine wedges, 1 basil sprig, and 1 lemon wheel. Serve immediately while the drink is cold, fizzy, and bright. For the prettiest presentation, tuck one nectarine wedge against the inside of the glass before adding the sparkling water.

Pro Tips

Use very ripe nectarines: They should smell fragrant and give slightly when pressed near the stem end. Underripe fruit will taste flatter and more tart.
Keep everything cold: Chilled sparkling water at 38°F to 40°F keeps the spritz crisp and helps preserve the bubbles.
Blend basil at the end: Adding basil after the fruit is smooth keeps the herb flavor fresh and clean.
Make it silky if you prefer: For a smoother, more refined drink, strain the nectarine basil base through a fine-mesh sieve before chilling.
Stir gently: Sparkling water loses fizz quickly if stirred too vigorously, so use a light hand.

Variations

White Peach Basil Spritz: Replace the 3 nectarines with 3 large ripe white peaches, about 1 pound or 450 g total, and prepare the recipe the same way.
Ginger Nectarine Spritz: Add 1 teaspoon finely grated fresh ginger to the blender with the nectarines for a warm, zippy finish.
Party Spritz: For an adult version, replace 1/2 cup of the sparkling water in each glass with 1/2 cup chilled prosecco or sparkling wine.

Storage & Make-Ahead

The nectarine basil base can be made up to 24 hours ahead. Store it in an airtight jar or pitcher in the refrigerator at 40°F or colder, and stir well before using because natural fruit solids may settle. For the freshest color and flavor, add the basil no more than 24 hours before serving. Do not combine the base with sparkling water until just before serving; once mixed, the spritz is best enjoyed within 10 minutes and will lose most of its fizz after about 30 minutes. You can also freeze the base in ice cube trays for up to 2 months; use about 4 cubes per glass and top with 1 cup sparkling water.

Nutrition (per serving)