Peach Lemonade
A refreshing peach lemonade made with real fruit for a bright and tangy summer drink, perfect for parties and gatherings.
Ingredients
For the Peach Puree
- 6–8 pieces ripe large peaches, washed, pitted, diced Yellow peaches give a deeper flavor, white peaches are slightly more floral.
- 1/2 cup granulated sugar For the peach puree.
- 1/2 cup water For the peach puree.
- 1 tablespoon fresh lemon juice For the peach puree.
For the Lemonade
- 1 1/2 cups freshly squeezed lemon juice From 8–10 medium lemons.
- 1 cup granulated sugar For the simple syrup.
- 1 cup water For the simple syrup.
- 4–6 cups cold water For dilution.
- Fresh peach slices For garnish.
- Lemon wheels or wedges For garnish.
- Fresh mint sprigs For garnish.
- Ice cubes For serving.
Instructions
Preparation
- Wash, pit, and dice the peaches. In a medium saucepan, combine the peaches with 1/2 cup sugar, 1/2 cup water, and 1 tablespoon lemon juice. Simmer over medium-low heat for 10–15 minutes until the peaches are soft.
- Mash the peaches thoroughly with a potato masher. Strain the mixture through a fine-mesh sieve into a large bowl to get a smooth puree. Discard the solids and let the puree cool to room temperature.
- In a small saucepan, combine 1 cup sugar and 1 cup water. Heat over medium heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool completely.
- Juice enough lemons to get 1 1/2 cups of lemon juice. Strain out the seeds.
Mixing
- In a large pitcher, stir together the cooled simple syrup and the fresh lemon juice.
- Add the cooled peach puree to the pitcher and stir vigorously until blended. Gradually add 4 cups of cold water, stirring and tasting until the desired sweetness and strength is achieved (up to 6 cups total).
Serving
- Refrigerate for at least 30 minutes before serving. Pour over ice and garnish with fresh peach slices, lemon wheels, and mint.
- For a sparkling version, replace some or all of the dilution water with sparkling water just before serving.
Notes
Store in a covered pitcher in the refrigerator for up to 3-4 days. Can be frozen in sealed containers or ice cube trays for up to 2-3 months. Stir before serving, as natural separation is normal.