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A bright and refreshing peach lemonade blending juicy summer peaches with fresh lemon juice, lightly sweetened and perfect served chilled.

Ingredients

Scale
  • 4–5 ripe peaches (about 2 cups peach puree) or 16 ounces frozen peaches, thawed
  • 1 cup freshly squeezed lemon juice (about 6–8 lemons)
  • 1 cup granulated sugar
  • 1 cup water (for simple syrup)
  • 4 cups cold water, divided
  • 1/4–1/2 cup water (for blending peaches)
  • Ice for serving
  • Optional: 1–2 cups sparkling water for fizz
  • Optional garnishes: peach slices, lemon wheels, fresh mint or basil leaves

Instructions

  1. Thaw frozen peaches if using.
  2. Pit and roughly chop fresh peaches.
  3. (Optional) Blanch peaches 30–60 seconds and slip off skins or carefully peel with a knife for ultra-smooth texture.
  4. Place peaches in a blender with 1/4–1/2 cup water and blend until silky smooth.
  5. Strain the peach puree through a fine-mesh sieve to remove seeds and pulp if smoother lemonade is desired.
  6. Make simple syrup by combining 1 cup sugar and 1 cup water in a small saucepan, warm over medium while stirring until sugar dissolves, then remove from heat and cool.
  7. Squeeze fresh lemons and strain to remove seeds, measuring about 1 cup lemon juice.
  8. In a large pitcher, combine peach puree, lemon juice, cooled simple syrup, and remaining 3 cups cold water; stir and taste, adjusting sweetness or water as needed.
  9. Refrigerate peach lemonade until cold.
  10. To serve, fill glasses with ice, pour peach lemonade, optionally top each glass with sparkling water, and garnish with peach slices, lemon wheels, or fresh herbs.

Notes

Use ripe, juicy peaches for best flavor; frozen peaches work well too as they’re soft for blending., Adjust sugar amount depending on sweetness of peaches, starting with less and adding more after tasting., Straining puree removes fibrous bits for smoother texture., Simple syrup can be made lighter with altered sugar-to-water ratios or sugar dissolved directly into warm lemonade., Add sparkling water just before serving to preserve bubbles., Peach puree and simple syrup can be made 1–2 days ahead and combined with lemon juice and water before serving., Peach puree freezes well up to 3 months., Add 1–2 ounces vodka, bourbon, or rosé per glass to make an adult cocktail version., Try adding fresh berries or herbs for creative twists.

Nutrition

Find it online: https://margorecipes.com/peach-lemonade/