Ingredients
Equipment
Method
- In a medium saucepan, combine the chopped peaches, 1 cup of sugar, and 1 cup of water. Bring the mixture to a gentle boil over medium heat.
- Reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally, until the peaches are very soft and have broken down.
- Position a fine-mesh sieve over a bowl. Carefully pour the hot peach mixture into the sieve and press firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the remaining solids.
- Let the peach syrup cool completely.
- While the syrup cools, juice the lemons to yield 1 ½ cups of fresh juice.
- In a large pitcher, combine the cooled peach syrup, the fresh lemon juice, and the remaining 6 cups of cold water. Stir until well-blended.
- Taste the lemonade and adjust sweetness if necessary. Chill in the refrigerator for at least one hour to allow the flavors to meld.
- Serve cold over ice, garnished with fresh peach slices, lemon wheels, and a sprig of mint.
Notes
Taste and Adjust: The sweetness of peaches and tartness of lemons can vary. Always taste your lemonade before chilling and adjust sugar or lemon juice to your preference.
Make-Ahead: The peach syrup can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Variations: For a sparkling version, replace 2-3 cups of cold water with chilled club soda just before serving. For an herbal twist, add mint or basil to the simple syrup as it cooks. For an adult cocktail, add a splash of bourbon or vodka to each glass.
Make-Ahead: The peach syrup can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Variations: For a sparkling version, replace 2-3 cups of cold water with chilled club soda just before serving. For an herbal twist, add mint or basil to the simple syrup as it cooks. For an adult cocktail, add a splash of bourbon or vodka to each glass.