Refreshing Peach Lemonade

I love how this lemonade captures the sweetness of ripe peaches and the tang of fresh lemon juice, making it a perfect drink for warm, sunny days. It’s vibrant, cooling, and ideal for sipping during picnics, barbecues, or lazy afternoons on the porch.

Why You’ll Love This Recipe

I enjoy how the peach syrup blends so smoothly with lemon juice, creating a balance of sweet and tart. It’s easy to make, naturally beautiful in color, and adaptable—whether I want it light and delicate or bold and tangy. Plus, it doubles as a great base for spritzers or mocktails.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups chopped ripe peaches (about 3 large peaches), plus extra slices for garnish

• ½ cup granulated sugar (or honey/agave for a natural option)

• 2 cups water (for peach syrup)

• 1 cup freshly squeezed lemon juice (about 5–6 lemons)

• 2 to 4 cups cold water (adjust to taste)

• Ice cubes, for serving

• Fresh mint leaves, for garnish (optional)

Directions

1. I combine the chopped peaches, sugar, and 2 cups of water in a medium saucepan and bring it to a simmer over medium heat, cooking for about 10 minutes until the peaches are soft and fragrant.

2. I remove it from the heat, let it cool slightly, then strain it through a fine-mesh sieve into a large pitcher, pressing the solids to extract maximum juice.

3. I add the lemon juice to the pitcher, followed by 2 to 4 cups of cold water, depending on how strong or sweet I want the flavor. I stir well to combine.

4. I taste and adjust with more sugar, lemon juice, or water as needed.

5. I serve it over ice, garnished with peach slices and fresh mint for a refreshing finish.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: ~90 kcal per serving

Variations

Sometimes I add a splash of sparkling water just before serving for a fizzy twist. When I want a floral note, I stir in a teaspoon of lavender syrup or a few crushed basil leaves. Frozen peaches work well too, especially when fresh ones are out of season.

Storage/Reheating

I store any leftovers in the fridge for up to 3 days. If I make it ahead, I keep the peach syrup separate from the lemon juice and water until ready to serve to keep the flavor vibrant.

FAQs

Can I use canned peaches?

Yes, I just drain them well before using, and reduce the added sugar slightly.

Can I make this sugar-free?

Yes, I swap the sugar for a sugar substitute or skip it if the peaches are sweet enough.

What’s the best way to juice lemons?

I roll them on the counter before cutting, then use a citrus juicer for maximum juice.

Can I serve this warm?

Yes, I skip the ice and serve it as a warm citrus tea for a cozy variation.

Can I turn this into a cocktail?

Yes, I add a splash of vodka, rum, or peach schnapps for an adult version.

Conclusion

I love how this peach lemonade delivers a perfect mix of sweet and tart while looking beautiful in the glass. It’s a quick, easy way to turn simple ingredients into a drink that feels like summer in every sip.

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