Peach Lemonade
This peach lemonade recipe turns two of summer's best flavors, juicy ripe peaches and tart fresh lemon, into one glass. It only takes about twenty minutes to put together, and most of that is just letting the peaches do their thing in the blender.
Equipment
- Blender for pureeing the peaches until smooth
- Citrus juicer to get the most juice out of your lemons with less effort
- Fine-mesh strainer if you prefer a smoother, pulp-free lemonade (optional)
- Small saucepan for making the simple syrup
- Glass Beverage Pitcher for mixing and serving
- Measuring cups and spoons
- Cocktail muddler if you like to smash fruit directly into glasses (optional)
Ingredients
- 4 large ripe peaches peeled and sliced (about 3 cups)
- 1 cup fresh lemon juice from about 6 to 8 lemons
- 3/4 cup granulated sugar
- 1 cup water for the simple syrup
- 4 cups cold water to finish the pitcher
- Ice for serving
- Fresh mint leaves for garnish (optional)
- Peach slices for garnish (optional)
Instructions
- Peel 4 large ripe peaches and slice them away from the pit. Add to a blender and blend on high for 30-45 seconds until completely smooth. Strain through a fine mesh strainer if desired for a pulp-free lemonade. Set aside.
- In a small saucepan, combine 3/4 cup granulated sugar with 1 cup water. Heat over medium, stirring occasionally, until the sugar fully dissolves (about 3-5 minutes). Remove from heat and let cool for 10 minutes.
- Roll each lemon firmly on the counter before cutting to release more juice. Cut in half and juice until you have 1 full cup. Strain out any seeds if needed.
- In a large glass pitcher, combine the peach puree, fresh lemon juice, and cooled simple syrup. Add 4 cups of cold water and stir well until evenly combined. Taste and adjust sweetness or tartness if desired. Refrigerate for at least 30 minutes to chill and let flavors meld.
- Stir the pitcher well before serving, as the peach puree can settle. Fill glasses with ice, pour the lemonade over, and garnish with fresh peach slices and mint leaves if desired. Serve immediately.
Notes
- Use the ripest, most fragrant peaches you can find for the best flavor and smooth puree.
- Fresh lemon juice is essential here – bottled juice tastes flat compared to the fresh peach flavor.
- Always let the simple syrup cool before mixing it in, so it doesn't warm up the finished lemonade.
- Taste as you go, since the natural sweetness of peaches can vary significantly from batch to batch.
- Strain the puree through a fine mesh strainer for a completely pulp-free, lemonade-stand style drink.
- Store leftover lemonade in a covered pitcher or airtight container in the refrigerator for up to 4 days.
- Freeze extra lemonade in ice cube trays to add flavor to future glasses without watering them down.
- For a fizzy version, replace the 4 cups of cold water with chilled sparkling water or club soda, adding it right before serving.
- This recipe can easily be spiked with a shot of vodka, bourbon, or rum per glass for an adult version.
- Not recommended for long-term freezing in large batches, as the texture of the peach puree may separate when thawed.
Nutrition
Serving: 1servingCalories: 140kcalCarbohydrates: 35gProtein: 1gSodium: 5mgPotassium: 200mgFiber: 1.5gSugar: 32gVitamin A: 8IUVitamin C: 45mgCalcium: 2mgIron: 2mg
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