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Peach Lemonade with Fresh Peach Syrup — Bright Summer Pitcher Recipe Pinterest recipe pin

Homemade Peach Lemonade

A bright, family-friendly peach lemonade made with fresh peaches, a simple stovetop syrup, and fresh lemon juice for smooth, aromatic summer refreshment.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium ripe peaches about 1 1/2 to 2 cups sliced
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Zest of 1 lemon
  • 1 cup freshly squeezed lemon juice about 6 to 8 lemons
  • 4 to 5 cups cold water adjust to taste
  • Ice for serving
  • Fresh peach slices and lemon rounds for garnish optional

Equipment

  • 1 Medium saucepan
  • 1 Fine-mesh sieve
  • 1 2-quart pitcher
  • 1 Citrus juicer (handheld)

Method
 

Prepare the peach syrup
  1. Wash and slice the peaches; in a medium saucepan combine peaches, 1/2 cup sugar, 1/2 cup water, and lemon zest and bring to a gentle simmer over medium heat.
  2. Reduce heat and simmer 8 to 10 minutes until peaches are soft and sugar dissolves, then remove from heat and let steep 10 minutes to macerate.
Strain syrup
  1. Pour the peach mixture through a fine-mesh sieve into a bowl, pressing solids gently to extract liquid; discard solids or reserve a tablespoon for garnish. You should have about 1 to 1 1/4 cups of syrup.
Make the lemonade
  1. In a 2-quart pitcher combine 1 cup fresh lemon juice and the peach syrup, then add 4 cups cold water and stir; taste and add up to 1 more cup water to reach desired balance.
  2. Chill the lemonade until cold; when serving add ice to individual glasses and garnish with peach slices and lemon rounds. For a sparkling version, replace 2 cups of water with chilled club soda and add just before serving.

Notes

Use ripe peaches for the best aroma; if peaches are very sweet, reduce sugar by a few tablespoons. Make the peach syrup up to 3 days ahead and refrigerate separately. Add ice to individual glasses rather than the pitcher to avoid dilution; strain the syrup well to prevent a gritty texture.