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Peach Lemonade

Peach lemonade made from scratch with a crystal-clear golden peach syrup and visible peach pulp. Cook peaches until they break down, strain smooth, then blend with fresh lemon juice and cold water for a sweet-tart summer beverage.
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Prep Time 20 minutes
Cook Time 15 minutes
cooling 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Peach syrup base
  • 4 peaches Ripe, peeled and diced.
  • 1 cup sugar Helps create a syrupy base when simmered with peaches.
  • 1 cup water Used to cook peaches into syrup.
Lemonade
  • 1 cup lemon juice Freshly squeezed for bright flavor.
  • 4 cup cold water Kept cold to maintain a crisp, refreshing texture.
For serving
  • 1 ice For chilling glasses and keeping the lemonade cold.
  • 1 fresh peach slices Garnish each glass.
  • 1 lemon rounds Garnish with slices or rounds.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the peach syrup
  1. Combine the diced peaches, sugar, and water in a saucepan and cook over medium heat for 10-15 minutes, stirring occasionally, until the peaches break down and turn syrupy (visual cue: the mixture looks thick and jam-like).
  2. Strain the peach mixture through a fine-mesh sieve, pressing to extract all the peach liquid, then cool completely (visual cue: the strained syrup is golden and pourable).
Mix and balance the lemonade
  1. In a large pitcher, combine the cooled peach syrup with the fresh lemon juice and the cold water, then stir well (visual cue: the drink turns crystal-clear golden).
  2. Taste and adjust the balance by adding more sugar or lemon juice as needed (visual cue: sweetness and tartness feel even on your palate).
Serve
  1. Fill tall glasses with ice and pour the peach lemonade over the ice (visual cue: golden lemonade streams cleanly through the pitcher into the glass).
  2. Garnish with fresh peach slices and lemon rounds, then serve immediately (visual cue: peach and lemon float on top).

Notes

Pro tip: press the peaches firmly while straining to maximize flavor, but discard solids for a clearer, gold-toned lemonade. Refrigerate in a sealed pitcher up to 3 days; the syrup and lemonade are best chilled. Freezing is not recommended for the smoothest texture. For a lighter option, use up to half the sugar with a 1:1 baking-style sugar substitute and adjust to taste.