Go Back
–+ servings
Peach Lemonade Recipe

Peach Lemonade

Wholesome Cove
This peach lemonade recipe turns three ripe peaches and a handful of lemons into a pitcher of pink-gold lemonade with real fruit flavor in every sip.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Drinks
Cuisine American
Servings 6 servings
Calories 110 kcal

Equipment

  • Medium saucepan - for cooking the peach syrup
  • Wooden spoon - for stirring and mashing the peaches as they soften
  • Potato masher or fork - for breaking down the softened peaches
  • Fine-mesh strainer or cheesecloth - for straining the syrup smooth
  • Large glass pitcher with lid - for mixing and storing the finished lemonade
  • Liquid measuring cup - for the water and syrup measurements
  • Manual citrus reamer - for juicing the lemons by hand
  • Ice cube trays - for keeping the pitcher cold without watering it down too fast
  • Cutting board and paring knife - for peeling and slicing the peaches

Ingredients
  

For the Peach Syrup

  • 3 medium ripe peaches - peeled and sliced; about 2 cups or 300g; frozen sliced peaches work as a substitute when fresh peaches aren't in season
  • 3/4 cup granulated sugar - 150g
  • 1 cup water - 240ml

For the Lemonade

  • 1 cup fresh lemon juice - 240ml; about 6 to 8 medium lemons; bottled 100% lemon juice can stand in when fresh lemons aren't available
  • 4 cups cold water - 960ml
  • ice - for serving

For the Optional Garnish

  • lemon slices - optional garnish
  • fresh peach slices - optional garnish
  • fresh mint leaves - optional garnish

Instructions
 

  • Peel and slice the 3 peaches, discarding the pits, and add them to a medium saucepan. Add the 3/4 cup granulated sugar and 1 cup water to the same saucepan.
  • Stir everything together over medium heat until the sugar starts to dissolve. Bring the mixture to a gentle simmer, not a full boil, and reduce the heat slightly once it starts bubbling.
  • Simmer for 8 to 10 minutes, stirring every couple of minutes, until the peaches are very soft and starting to fall apart. Remove the saucepan from the heat once the peaches are fully softened.
  • Use a potato masher or the back of a wooden spoon to mash the peaches directly in the pan, breaking them down as much as possible. Set a fine mesh strainer or cheesecloth-lined strainer over a heatproof bowl or measuring cup.
  • Pour the peach mixture through the strainer, pressing the solids with the back of a spoon to push out as much syrup as possible. Discard the leftover peach pulp and skins, or save them to stir into oatmeal or yogurt.
  • Let the strained peach syrup sit at room temperature for about 15 to 20 minutes. Give it a stir partway through so it cools evenly and doesn't form a skin on top.
  • The syrup should be just warm or fully cool, not hot, before it goes into the pitcher. Pour the cooled peach syrup into a large pitcher.
  • Add the 1 cup of fresh lemon juice to the pitcher. Pour in the 4 cups of cold water.
  • Stir the mixture thoroughly with a long spoon until the syrup is fully combined and no streaks remain. Taste and adjust if needed—add a splash more water for a milder flavor, or a spoonful more syrup for a stronger peach taste.
  • Refrigerate the pitcher for at least 20 minutes if a colder drink is preferred, or serve right away over ice. Fill glasses with ice and pour the lemonade over the top.
  • Garnish with a lemon slice, a fresh peach slice, or a sprig of mint if desired. Stir the pitcher again before refilling glasses since the peach solids can settle toward the bottom.

Notes

  • Use the ripest peaches available. Underripe peaches simmer down with a starchy, dull flavor instead of a sweet one.
  • Don't skip the straining step. Unstrained syrup leaves grainy peach fiber floating in every glass.
  • Taste the syrup before mixing it into the pitcher. Sugar levels vary between peach varieties, so the syrup itself should already taste good.
  • Keep the simmer gentle. A hard boil can scorch the sugar and give the syrup a slightly burnt edge.
  • Chill the syrup before combining it with lemon juice. Adding hot syrup straight to cold lemon juice can cause the drink to separate oddly once it's iced.
  • Save extra syrup for other drinks. Leftover peach syrup keeps well in the fridge and works in iced tea or sparkling water.
  • Bottled lemon juice works in a pinch, but fresh-squeezed juice is noticeably brighter, since bottled juice loses some of its sharper citrus notes over time.
  • Make-ahead: The peach syrup can be made up to 2 days in advance and kept in the fridge in a sealed container. Mix it with the lemon juice and water the same day it's served for the freshest flavor.
  • Storage: Store in a covered pitcher or airtight container for up to 4 days. Stir before serving since the peach syrup naturally separates and sinks.
  • Freezer: The plain peach syrup, before it's mixed with lemon juice and water, freezes well for up to 3 months in an airtight container. Don't freeze the mixed lemonade, as freezing changes the texture once thawed and can make it taste watery.
  • Ice dilution: If a pitcher sits out with ice mixed in for hours, expect the flavor to weaken. Keep ice separate in glasses instead of adding it directly to the storage pitcher.
  • Scaling: The syrup and lemon juice ratios double or triple cleanly for a pitcher or a punch bowl.

Nutrition

Serving: 1CupCalories: 110kcalCarbohydrates: 28gSodium: 5mgFiber: 1gSugar: 25gVitamin C: 25mg
Keyword fresh peach drink, homemade peach lemonade, peach lemonade, peach syrup recipe, summer lemonade recipe
Tried this recipe?Let us know how it was!