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Drink recipe · from the recipe book

Peach Grapefruit Coconut Basil Cooler

A frosty, lightly creamy blend of ripe peach and tangy grapefruit with a splash of coconut milk and a bright lime finish, topped with a fizzy sparkling float.

Peach Grapefruit Coconut Basil Cooler

Ingredients

  • 2 medium300 gPeachessliced
  • ⅔ cup sections160 gGrapefruitseeded and sectioned, with 2 small wedges set aside for garnish
  • ¼ cup60 gCoconut milk, cannedstirred well
  • ½ lime, juiced20 gLime juice
  • 2¼ tsp15 gMaple syrup
  • ½ tsp2 gVanilla extract
  • ⅔ cup (160 ml)160 gSparkling water (club soda)chilled
  • 2 tbsp leaves3 gFresh basilleaves

Steps

  1. Prepare first: slice the peach, section the grapefruit and set aside 2 small grapefruit wedges for garnish, and chill the sparkling water (club soda).
  2. Add the peach, the remaining grapefruit sections, the coconut milk, the lime juice, the maple syrup and the vanilla to a blender.
  3. Tear in half of the basil leaves and blend on high until smooth and frothy, about 45 seconds.
  4. Fill two glasses with ice and divide the blended peach mixture evenly between them.
  5. Pour half of the chilled sparkling water (club soda) over each glass, then stir gently once to make a fizzy layer.
  6. Garnish each glass with one reserved grapefruit wedge and half of the remaining basil leaves, and serve cold right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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