Ingredients
Scale
The key to this drink lies in selecting ripe, fragrant peaches and fresh lemons for the best flavor. I always recommend picking peaches that are soft to the touch but not mushy, and squeezing lemons fresh for that natural brightness. Whenever possible, I choose organic fruit — it just tastes better and feels good to know we’re using wholesome ingredients for my kids. You can also swap out the sugar for honey or maple syrup if you prefer a natural sweetener.
- 4 ripe peaches, peeled and sliced
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1/2 to 3/4 cup granulated sugar, adjust to taste
- 4 cups cold water
- Ice cubes, as needed
- Fresh mint leaves for garnish (optional)
Instructions
- Start by peeling and slicing the peaches. To peel easily, blanch them in boiling water for 30 seconds, then transfer to ice water — the skins will slip right off.
- In a blender, combine the peach slices with 1/4 cup of water and blend until smooth. For a chunkier texture, pulse just a few times.
- Strain the peach puree through a fine mesh sieve into a large pitcher to remove any pulp or skins, pressing gently to extract all the flavor.
- Add the freshly squeezed lemon juice and granulated sugar to the pitcher, stirring well until the sugar dissolves completely.
- Pour in the remaining cold water and stir to combine. Taste and adjust sweetness or tartness as needed — sometimes I add a little more lemon or sugar depending on the peaches.
- Fill glasses with ice cubes and pour the lemonade over. Garnish with fresh mint leaves if you like for an extra pop of color and aroma.
- Serve immediately for the freshest flavor, or chill in the fridge for up to 2 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Beach Peach Lemonade, recipe, cooking, food
