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Peach moonshine in mason jars, golden and chilled

Peach Moonshine (Mason Jar Infusion)

An easy no-still peach moonshine made by infusing ripe peaches, cinnamon, and peach nectar into store-bought spirit, strained and served well chilled.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 6 ripe peaches about 2 pounds, pitted and sliced
  • 1 cup granulated sugar
  • 2 cups peach nectar or peach juice
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1 bottle 750 ml high-proof grain alcohol (151-proof), or plain vodka for a milder batch
  • ½ cup water optional, to soften the proof

Method
 

  1. Simmer the peaches, sugar, peach nectar, and cinnamon stick for 15 minutes until soft and syrupy; mash lightly.
  2. Cool the mixture completely to room temperature.
  3. Stir in the vanilla, the spirit, and the water if using.
  4. Divide into clean mason jars with the peach slices and seal tightly.
  5. Infuse in a cool, dark place for 1 week, shaking every couple of days.
  6. Strain through a fine-mesh sieve or cheesecloth.
  7. Bottle, seal, and refrigerate.
  8. Serve well chilled, over ice, or topped with lemonade or sweet tea.

Notes

This is an infusion of store-bought spirit — no still and no distilling involved.
Flavor peaks at 2 to 4 weeks; keeps for several months refrigerated.
Frozen peaches work out of season; thaw and use their juices too.
The vodka version is milder and smoother for sipping.
Adults only (21+). Label jars with the date you made the batch.