Peach Lemonade
Hey There—Let Me Tell You About This Peach Lemonade
So, you know those scorchin’ hot days when you just can’t deal with another glass of plain old water? That’s honestly how I stumbled into making Peach Lemonade. (Well, that, and the fact that my neighbor keeps pawning off bags of peaches from their tree.) One summer, my cousin tried to make it with canned peaches—let’s just say it was more like peach soup—but after a little trial and error (and a few sticky countertops), I think I finally nailed it. I make this every July, and somehow someone always drinks half the pitcher before I even get to sit down.
Why You’ll Love This (Or At Least Not Hate It)
I make this when I’ve run out of ideas for what to bring to the neighborhood BBQ. My family goes bananas for it because it’s got just the right sweet-sour thing going (and it’s excellent if you accidentally overcook the burgers—don’t ask). The best part? No fancy ingredients. And, I’ve tried skipping the straining step out of pure laziness, but trust me, unless you love weird peach floaties, don’t.
What You’ll Need (And Some Swaps If You’re in a Pinch)
- 4-5 ripe peaches (I sometimes use frozen peach slices if I can’t be bothered with peeling)
- 3/4 to 1 cup sugar (or honey; my gran swore by white sugar, but I think honey gives it something special)
- 1 cup fresh lemon juice (about 6 lemons – bottled juice works in a pinch, but, eh, it’s not quite the same)
- 5 cups cold water (add more if you like it milder)
- Ice, for serving (or just chill the whole thing and skip the ice if you’re anti-dilution like my brother)
- Optional: A handful of mint leaves (I sometimes forget this, but when I remember, it’s fancy)
How To Make It—With Plenty of Wiggle Room
- Start by washing and slicing your peaches. No need to peel unless the skins bug you. Toss ’em in a blender with the sugar and blitz until it looks like a peachy smoothie. (This is where I sneak a taste. Don’t judge!)
- Pour the peach mash into a fine mesh strainer set over a big pitcher. Use a spoon to smoosh out all the juice. It takes a minute, but is weirdly satisfying. Don’t worry if it looks a bit gloopy at first—it always smooths out.
- Add lemon juice and cold water to the peachy stuff. Stir it all together. At this point, if it looks cloudy, you did it right.
- Toss in a handful of ice and, if you’ve got ‘em, mint leaves. Stir again. Give it a sip—adjust sugar or lemon if needed. (I tend to add a little more lemon but that’s just me.)
Stuff I’ve Learned the Hard Way
- Don’t use overripe peaches. I thought more mush = more flavour, but actually, it’s just kinda blah.
- Blending with too much water makes it taste like peachy pool water. Not ideal.
- If you forget to strain, you’ll spend the rest of the day picking peach bits out of your teeth.
Variations I’ve Tried (and Some I Regret)
- Subbed limes for lemons once—super zingy, but a bit odd with peaches. Maybe you’ll like it?
- Added sparkling water instead of still: actually, I find it works better if you pour sparkling just before serving so it doesn’t go flat.
- Tried making it with stevia for my aunt—honestly, it was kind of a letdown. Maybe half sugar, half stevia would work?
Gear You’ll Need (But Workarounds Are Cool)
- Blender or food processor (Or, mash with a fork—takes longer, but gets the job done if you’re feeling old school)
- Fine mesh strainer or cheesecloth. I once used a clean tea towel—just be ready to wash it after.
- Pitcher (or any jug—heck, a big salad bowl if you’re desperate. Been there.)
Keeping It Fresh (Sort Of)
Store in the fridge for up to 2 days—though honestly, in my house it never lasts more than a day! If you have leftovers, give it a good stir, it can separate a bit. Oh, and I once tried to freeze it into popsicles—surprisingly good.
How We Like To Serve It Around Here
I love pouring this into big mason jars with a sprig of mint (mostly for show). My uncle insists it’s best with a splash of bourbon, which is, well, a choice. Sometimes, for BBQs, I make a double batch and stick sliced peaches and lemons right in the pitcher. There’s something cheerful about floating fruit.
Things I Messed Up (So You Don’t Have To)
- I once tried rushing the straining step and regretted it—gritty lemonade isn’t a vibe.
- Adding hot water to speed things along just cooks the peaches. Don’t do it. Ever.
- And, don’t skip tasting before serving. Peaches can be all over the place with sweetness, so sometimes you need more or less sugar. I learned this the hard way at a family picnic (never heard the end of it from Aunt Pam).
FAQ—Because Someone Always Asks
- Can I use canned peaches? You can, but drain them first or it’ll be way too syrupy. I’d say fresh or frozen is better, though.
- What if I don’t have a blender? Just mash the peaches with a fork or potato masher. Takes some elbow grease, but it’s doable!
- Can I make it ahead? Oh, definitely. Actually, I think the flavors mellow out a bit if you let it chill in the fridge for a few hours.
- Is it okay to use less sugar? Sure, but if you go way low, maybe balance it with riper peaches or a touch more lemon. Or try honey—it’s smoother.
- Where did you learn this? Mostly through a lot of trial and error (and YouTube rabbit holes; here’s one). Also, a good friend of mine swears by this Simply Recipes version if you want another take. Oh, and if you’re curious about different lemonade styles, Culinary Hill breaks it down nicely.
Anyway, if you make this Peach Lemonade, let me know how it goes. Or, just invite me over, because I’ll probably bring extra ice and forget to leave. Cheers!
Ingredients
- 4 ripe peaches, pitted and sliced
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 3/4 cup granulated sugar
- 4 cups cold water
- 1 cup ice cubes
- 1 tablespoon honey (optional)
- Fresh mint leaves, for garnish
- Lemon slices, for garnish
Instructions
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1In a medium saucepan, combine sliced peaches, sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring occasionally, until peaches are soft and sugar is dissolved, about 8-10 minutes.
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2Remove the saucepan from heat and let the peach mixture cool slightly. Blend the mixture until smooth using a blender or immersion blender.
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3Strain the blended peach puree through a fine mesh sieve into a large pitcher to remove pulp, pressing to extract as much liquid as possible.
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4Add freshly squeezed lemon juice, remaining cold water, and honey (if using) to the pitcher. Stir well to combine.
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5Add ice cubes and refrigerate until chilled. Serve over ice, garnished with fresh mint leaves and lemon slices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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