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Moscato and peach cocktail

Australian Gourmet Traveller recipe for Moscato and peach cocktail.

By Emma Knowles
  • 10 mins preparation plus freezing
  • Serves 6
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Moscato and peach cocktail


  • 500 ml peach nectar
  • To taste: peach liqueur (optional)
  • 1 bottle pink moscato, chilled


  • 1
    Pour nectar into a container and freeze until firm (3-4 hours). Scrape into ice crystals with a fork and freeze again until required.
  • 2
    To serve, spoon peach granita into chilled glasses, add peach liqueur to taste, top with moscato and serve immediately.