Peach Lemonade
This refreshing Peach Lemonade combines the bright, citrusy punch of fresh-squeezed lemons with the soft, floral sweetness of ripe peaches in one gorgeous, blush-colored pitcher of refreshment.
Equipment
- Citrus Juicer or Lemon Squeezer - For efficiently pressing lemons
- Medium saucepan - For making the peach simple syrup
- Fine-mesh strainer or sieve - To strain the peach syrup and lemon juice
- Blender or immersion blender - To puree the peaches
- Large pitcher - At least 2 quarts / 2 liters, to mix and serve the lemonade
- Measuring cups and spoons - For accuracy
- Cutting board and sharp knife - For prepping the peaches and lemons
- Wooden spoon or silicone spatula - For stirring the syrup
- Tall Drinking Glasses - For serving
- Reusable glass straws - Optional, for serving
Ingredients
- 3 large ripe peaches - about 1.5 lbs or 680g, peeled, pitted, and roughly chopped
- 1 cup granulated sugar - 200g
- 1 cup water - 240ml
For the Lemonade
- 1 cup fresh lemon juice - 240ml, about 6-8 lemons, strained
- 4 cups cold water - 960ml
- peach simple syrup - All of the syrup made above
- ice - For serving
Optional Garnish
- peach slices
- fresh mint sprigs
- lemon slices
Instructions
- Wash peaches and score an X on the bottom. Blanch in boiling water for 30-60 seconds, then transfer to ice water. Peel, pit, and roughly chop.
- Combine chopped peaches, sugar, and water in a saucepan over medium heat. Stir until sugar dissolves and peaches soften, about 8-10 minutes. Reduce heat and simmer for 5 more minutes, pressing peaches to break them down.
- Cool the peach mixture for 10-15 minutes, then blend until completely smooth. Strain through a fine-mesh sieve, pressing to extract all liquid. Discard solids and set syrup aside.
- Roll lemons firmly on the counter, cut in half, and juice using a citrus juicer. Strain the juice through a fine-mesh sieve to remove seeds and pulp. You need 1 cup (240ml).
- In a large pitcher, combine the peach simple syrup, strained lemon juice, and cold water. Stir well to fully incorporate. Taste and adjust sweetness or tartness as desired.
- Add ice to the pitcher or pour over ice in individual glasses. Garnish with fresh peach slices, lemon wheels, and mint sprigs. Serve immediately and enjoy!
Notes
- Use the ripest peaches you can find. Slightly overripe peaches are actually ideal for the syrup since they are sweeter and softer.
- Do not skip straining the syrup. Even after blending, there can be fibrous bits of peach skin or pulp that affect the texture of the final drink.
- Taste and adjust as you go. The sweetness of peaches varies enormously, so make the syrup first, taste it, then taste the lemonade before adding all the water.
- Use ice cubes made from lemon water or peach juice to avoid diluting your lemonade as they melt.
- Make the syrup ahead of time. It keeps refrigerated in an airtight jar for up to 2 weeks, making this a great drink to have on standby all summer.
- For a party pitcher, double or triple the recipe. This recipe as written makes about 6 cups (1.5 liters), which serves 4-6 people.
- If your lemons are not very juicy, microwave them whole for 15-20 seconds before cutting. This helps loosen the juice inside.
- For a sparkling version, replace the still water with chilled sparkling water or club soda, adding just before serving.
- Frozen peaches work beautifully in this recipe. Use the same weight and thaw slightly before adding to the saucepan.
- Store finished lemonade without ice in the refrigerator for up to 3 days. Stir before serving as the peach syrup may settle.