Peach Lemonade Recipe

Prepare peaches

Wash, peel, pit and slice the 4 peaches. Place the sliced peaches into a blender or food processor.

Add 2 tablespoons cold water and 1/8 teaspoon salt to the blender. Blend on high until smooth (about 30–60 seconds). If mixture is too thick to blend smoothly, add up to 1 more tablespoon water.

Optional: For a silky texture, press the puréed peaches through a fine-mesh sieve into a bowl, using the back of a spoon to push the purée through. Discard or reserve solids for another use. Set the peach purée aside (about 1 1/2 to 2 cups).

Combine 1 cup sugar and 1 cup water in a small saucepan. Stir over medium heat until the sugar is completely dissolved and the mixture is clear, about 3–4 minutes. Do not boil vigorously.

Remove the syrup from heat and let it cool to room temperature. (To speed cooling, transfer to a heatproof container and chill briefly in the refrigerator.)

In a large pitcher, combine 3/4 cup fresh lemon juice and the cooled simple syrup. Stir to combine.

Add the prepared peach purée to the pitcher and stir until evenly incorporated.

Add 4 cups cold still water to the pitcher and stir. Taste and adjust: if it’s too sweet, add up to 1/2 cup additional lemon juice; if it’s too tart, add up to 1/4 cup water or 2–4 tablespoons simple syrup. If you prefer a fizzy drink, stir in up to 2 cups sparkling water just before serving (do not stir vigorously once added).

Fill four glasses with ice (about 1 cup each). Pour the peach lemonade over the ice, dividing evenly.

Garnish each glass with a lemon slice and 2 mint leaves. Optionally slap the mint leaves between your palms before adding to release aroma.

Serve immediately. Leftover lemonade can be refrigerated up to 48 hours; if separated, stir or shake before serving.