I’ll never forget the first time I made this Refreshing Peach Lemonade. It was a sweltering July afternoon, and my kitchen was filled with the scent of ripe peaches and sharp, tangy lemon zest. I was looking for something more special than plain lemonade, and the idea of blending sweet summer peaches into the mix just hit me. The moment that gorgeous pink-gold liquid hit the glass, I knew I’d created my new go-to summer drink. It tastes like sunshine and lazy afternoons, and I’m so excited to share exactly how I make it with you.
Ingredients
- 3 ripe peaches
- 1 cup fresh lemon juice (from about 4-6 lemons)
- 3/4 cup granulated sugar (or to taste)
- 4 cups cold water, divided
- Ice, for serving
- Fresh mint or peach slices, for garnish (optional)
Now, let’s talk about these ingredients because choosing them right makes all the difference. First, the peaches: you absolutely want them to be fragrant and slightly soft to the touch. I’ve tried this with hard, underripe peaches and the flavor just doesn’t release the same way. If your peaches are a bit firm, leave them in a paper bag on the counter for a day. For the lemons, squeezing them fresh is non-negotiable; the bright, vibrant acidity from fresh juice is what balances the sweet peaches. Bottled juice will taste flat here. I use granulated sugar for a simple syrup, but you can swap it for honey or agave—just know it will slightly alter the final flavor profile. Trust me, don’t skip making the simple syrup; it’s the secret to lemonade that’s perfectly sweet, not grainy.
Equipment Needed
- Medium saucepan
- Sharp knife and cutting board
- Blender or food processor
- Fine-mesh strainer or nut milk bag
- Large pitcher (at least 2-quart capacity)
- Citrus juicer or reamer
- Large spoon or spatula for stirring
You don’t need fancy gear for this, but a few key tools are lifesavers. That fine-mesh strainer is crucial for getting that smooth, silky texture without any peach pulp—unless you like it pulpy, which is a delicious variation I’ll mention later! I’ve tried straining through a regular colander and ended up with too much fiber in my drink. A nut milk bag is even better if you have one. A good citrus juicer saves your hands; I used to squeeze by hand and my palms would ache for an hour afterwards. As for the blender, any model will work; you’re just pureeing soft peaches. The pitcher size matters too—I once used one that was too small and ended up with lemonade all over my countertop. Learn from my splashy mistake!
Step-by-Step Instructions
The first step is all about building a flavor base. I start by making a simple syrup. In my saucepan, I combine the sugar with 1 cup of water and heat it over medium, stirring just until the sugar completely dissolves. This takes only about 3-5 minutes. I then turn off the heat and immediately add my peeled, pitted, and roughly chopped peaches right into the warm syrup. I let them steep for about 15-20 minutes. This warm bath coaxes out the peach essence in a way that just blending raw fruit doesn’t, infusing the syrup itself with that gorgeous peachy flavor. The smell at this stage is absolutely incredible—sweet and fruity, like summer in a pot.
Once the peaches have steeped and the mixture has cooled a bit, I pour everything—syrup and peaches—into my blender and puree until it’s completely smooth. This is where you get that beautiful, thick peach nectar. Now, here’s the step I’ve perfected through trial and error: straining. I set my fine-mesh strainer over my large pitcher and pour the puree through, using a spoon to press down on the solids to extract every last drop of liquid. You’ll be left with a bit of dry-ish pulp in the strainer. The first time I made this, I was tempted to skip straining to save time, but it resulted in a textured drink that separated oddly. Straining gives you a professional, smooth finish.(See the next page below to continue…)