There’s something magical about a recipe that tastes like a memory. I stumbled upon the idea for this Beach Peach Lemonade during a week at the coast, trying to recreate the feeling of hot sand and cool waves in a glass. In my sun-drenched kitchen, the scent of ripe, fuzzy peaches muddling with the bright, tart punch of fresh lemons instantly transported me back. It wasn’t just lemonade; it was a bottled vacation, a sweet-and-sour symphony that chased away the everyday. I knew after that first sip, with the juice dripping down my wrist, that this was a ritual I’d be coming back to all summer long. It’s pure, simple joy.
Ingredients
- 4 cups cold water
- 4 large, ripe peaches, pitted and roughly chopped (about 2 cups)
- 1 cup freshly squeezed lemon juice (from about 5-6 large lemons)
- 1/2 cup honey or granulated sugar
- 1 cup ice, plus more for serving
- Optional: Fresh mint sprigs or thin peach slices for garnish
Let’s talk ingredients, because they truly make all the difference here. Don’t use underripe, hard peaches—wait until they yield gently to a squeeze and smell heavenly. That peak ripeness is your secret weapon for the deepest flavor. For the lemon juice, trust me, do not use the bottled stuff. The vibrant, clean acidity of fresh lemons is non-negotiable. As for the sweetener, I’ve tested this three times: honey gives a wonderfully complex, almost floral note that pairs beautifully with the peach, while granulated sugar offers a brighter, more straightforward sweetness. Both are fantastic, so it’s a matter of your mood.(See the next page below to continue…)