Peach Lemonade
This peach lemonade is a welcome treat on a warm summer day! For a perfectly pucker-y lemonade, use a sour variety of lemons like Eureka or Lisbon, rather than a sweeter Meyer lemon variety like Meyer lemons. And don’t toss the peaches that are strained out of the syrup! These delicious leftovers can be used to top Greek yogurt, mixed into oatmeal, or just eaten on their own. Store refrigerated, in an airtight container for up to two weeks.
Servings: 8
Ingredients
- 3/4 cup honey
- 5 cups water (divided)
- 3 heaping cups chopped peaches (from 4-5 medium peaches)
- 1 cup freshly squeezed lemon juice (from 5-6 lemons)
- Sliced peaches and/or lemon wheels, for garnish
Instructions
- Make a honey simple syrup. In a saucepan over medium-high heat, combine the honey and 1 cup of water. Stir to dissolve the honey, then lower heat to medium.
- Stew the peaches. Add the chopped peaches and bring to a simmer. Simmer the peaches for 10 minutes, stirring occasionally and mashing with the back of a wooden spoon to release their juices as they cook down.
- Cool. After 10 minutes, remove the pan from the heat and let it cool to room temperature, then strain the mixture through a mesh strainer into a mixing glass.
- Mix and serve. In a large pitcher, combine the cooled peach honey syrup, lemon juice, and remaining water (4 cups to make 8 drinks). Stir gently to combine. Serve with sliced peaches and lemon wheels over iced filled glasses.
Notes
Nutrition
Calories: 134.8kcal | Carbohydrates: 35.9g | Protein: 0.9g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 18.7mg | Potassium: 139.4mg | Fiber: 1.3g | Sugar: 33.2g | Vitamin A: 246.3IU | Vitamin C: 15mg | Calcium: 11.2mg | Iron: 0.4mg
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