Ingredients
Method
- In a medium saucepan, combine the sugar, water, and chopped peaches. Bring to a gentle simmer over medium heat and simmer, stirring occasionally, for 12–15 minutes, until the peaches are very soft but not breaking down.
- Remove from heat and strain through a fine-mesh sieve. Press gently — do not force pulp through the sieve. Discard the peach solids and let the syrup cool completely.
- While the syrup cools, juice the lemons until you have about 1 to 1¼ cups (240–300 ml) of fresh lemon juice. Remove any seeds.
- In a large pitcher, combine the cooled peach syrup, lemon juice, and ice-cold water. Stir well. If needed, adjust with a small amount of sugar syrup or extra lemon juice — avoid adding plain sugar directly.
- Refrigerate for 1–2 hours until fully chilled.
- Fill glasses with ice, pour over the peach lemonade, and garnish with fresh mint and peach wedges if desired.
Notes
• Use fully ripe peaches — underripe fruit won’t give enough aroma.
• For a more forward lemon flavor, add a strip of lemon zest to the syrup while simmering, then strain it out.
• This lemonade keeps well refrigerated for up to 48 hours.
• For a sparkling version, replace half of the cold water with chilled club soda at serving.
• For a more forward lemon flavor, add a strip of lemon zest to the syrup while simmering, then strain it out.
• This lemonade keeps well refrigerated for up to 48 hours.
• For a sparkling version, replace half of the cold water with chilled club soda at serving.