Description
A fruity homemade peach lemonade made with ripe peaches, fresh lemon juice, and a quick peach syrup. Serve it cold over ice with still or sparkling water for an easy summer drink.
Ingredients
Scale
- 1.16 pounds ripe peaches, peeled if desired and chopped, about 3 large peaches or 2 cups
- 2 cups water, for the peach syrup
- 1/2 cup granulated sugar, brown sugar, honey, erythritol, or stevia equivalent
- 1/3 cup fresh lemon juice, from about 2 lemons
- 3 cups cold water, sparkling water, coconut water, or a combination
- 1 lemon, thinly sliced, for serving
- 1 peach, thinly sliced, for serving, optional
- Fresh mint sprigs, for garnish, optional
- Ice cubes, for serving
Instructions
- Rinse the peaches, remove the pits, and chop the fruit into small pieces. Peel the peaches first if you prefer a smoother, lighter-colored syrup.
- Wash the lemons, zest them if desired, and squeeze enough juice to measure 1/3 cup. Strain out any seeds.
- Add the chopped peaches, sugar, and 2 cups water to a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring often until the sugar dissolves.
- Reduce the heat and simmer for 5 to 10 minutes, stirring occasionally, until the peaches become very soft and begin to break apart.
- Remove the saucepan from the heat and cool the peach mixture for about 30 minutes.
- Pour the mixture through a fine-mesh sieve into a bowl. Press the fruit lightly to release more syrup without forcing excessive pulp through.
- Add about 1 cup peach syrup, the lemon juice, and 3 cups cold water or sparkling water to a large pitcher.
- Stir well, taste, and adjust the sweetness, acidity, or strength with additional syrup, lemon juice, or water.
- Pour the peach lemonade over ice and garnish each glass with lemon slices, peach slices, or fresh mint.
Notes
- Choose ripe, fragrant peaches for the strongest fruit flavor.
- Leave red peach skins on while cooking when you want a deeper coral color.
- Add sparkling water immediately before serving to preserve the bubbles.
- Add ice to individual glasses so the full pitcher does not become diluted.
- Store the prepared lemonade in the refrigerator for 5 to 7 days.
- Remove fresh fruit slices and mint after one day.
- Store leftover peach syrup separately in the refrigerator for up to 2 weeks.
- Freeze extra lemonade in ice cube trays or popsicle molds for up to 2 months.
- For a slushie, blend peach syrup, lemon juice, a small amount of water, and plenty of ice.
- For an adults-only version, replace a small portion of the water with vodka, rum, bourbon, or sparkling wine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 104
- Sugar: 24
- Sodium: 22
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 1
- Cholesterol: 0