Let’s Talk About This Peach Lemonade—And Why My Cousin Still Calls It ‘Liquid Gold’
Hey, friend! So, peach lemonade. This isn’t just a drink for me—it’s a whole memory lane kind of thing. The first time I made it, I tried to impress my cousin Kelsey at a sticky-hot July picnic (she still claims it’s the only reason she visits in summer). There was a bit of a mess—some questionable blender decisions, one peach pit that almost met its doom in the food processor—but, honestly, it turned out so dang good I’ve been making it every summer since. I’ll even make it in winter with frozen peaches when I’m feeling rebellious, and it chases away those grey days like nothing else.
Why I Keep Making This (Even When I’m Out of Lemons)
I make this when I want something bright and cheery—like, if the weather’s a bit ehh or my kids are about to riot for something sweet. My family goes crazy for it because it’s tart, sweet, and feels fancier than plain lemonade (don’t tell them it’s easy). On those days when I’m short on time, sometimes I’ll use bottled lemon juice (it’s not quite the same, but it’ll do in a pinch—don’t come at me, lemonade purists). And you know what? I used to find the peeling-blanching business a hassle, but after a few rounds I realized: you really don’t have to be too precious about it. Just pit the peaches, slice, and toss ‘em in. Life’s too short.
What You’ll Need (And What You Can Totally Swap)
- 4-5 ripe peaches (fresh is best, but I’ve used frozen or even canned in a pinch—just drain them if they’re packed in syrup. My gran swore by Georgia peaches but honestly, whatever’s on sale works fine)
- 1 cup (give or take) fresh lemon juice (about 4-6 lemons, but I’ve definitely reached for the bottle if I’m low on actual lemons)
- 3/4 to 1 cup sugar (I usually go with the lower amount, but if you’re feeling decadent, go all in. Or try honey—just use a bit less)
- 5 cups cold water (I don’t bother with filtered unless my tap water’s tasting a bit weird that week)
- Optional: fresh mint, ice cubes, and a few extra peach slices for serving (fancy, but not essential)
How I Actually Make This (And The Moments When I Sneak a Taste)
- Blend the peaches. Pit ‘em, slice ‘em, and toss into a blender. I don’t bother peeling unless the skins look really tough. You want a nice puree—this is where I usually sneak a spoonful. If it’s really thick, add a splash of water to get things moving.
- Mix it up. In a big ol’ pitcher, stir together the peach puree, lemon juice, and sugar. Stir like you mean it. Don’t panic if it looks a bit cloudy or weird at this stage—it always comes together after you add the water.
- Add cold water. Pour in about 5 cups, but honestly, start with 4 and taste as you go. If you like it punchy, stop early. For the kids, I sometimes water it down a bit more.
- Chill out. Pop it in the fridge for at least 30 minutes. (Or, if you’re running behind, just serve over loads of ice. No judgements here.)
- Serve it up. Pour over ice, add mint or peach slices if you’re feeling posh. Pretend you’re at a fancy café, even if your kitchen’s a mess.
Stuff I’ve Learned The Hard Way (Notes)
- I once tried using just white peaches—looked beautiful, but the flavor was way too subtle. Go yellow or mix both for best results.
- If your peaches aren’t super sweet, add a smidge more sugar. Actually, I find it works better if you wait until after chilling to adjust the sweetness.
- Don’t over-blend or you’ll end up with a weirdly foamy lemonade. A few quick pulses, and you’re good.
Variations I’ve Tried, For Better or Worse
- With basil: Sometimes I’ll swap mint for basil—pretty good, kind of herbaceous, but my kids weren’t convinced.
- Frozen lemonade: Blend everything with ice for a slushy vibe. (Kids love it, but cleanup is a pain, fair warning.)
- Bubbly twist: Once, I swapped half the water for sparkling water. Actually, I think it works better if you add it right before serving, so it doesn’t go flat. Lesson learned.
- Peach-mango version: Added a ripe mango once. Not my finest hour—it got a bit muddy-tasting. Maybe stick to just peaches.
What If You Don’t Have a Blender? (Equipment)
Honestly, a blender or food processor is easiest, but once I used a potato masher and some elbow grease. Took a bit longer (and my arm was sore) but it totally worked. If you’re desperate, just chop the peaches up really fine and muddle with a fork—it’ll be more rustic but still tasty.
How Long Does It Keep? (Storage)
Technically, you can keep this in the fridge for 2-3 days in a covered pitcher. But, real talk: in my house it never lasts more than a day. If it settles or separates, just give it a quick stir before serving. Oh, and don’t freeze it—the texture goes a bit odd.
How I Like to Serve It (Serving Suggestions)
I always pour it over loads of ice (because who likes warm lemonade?). Sometimes I’ll add a sprig of mint and a slice of lemon on the rim if I’m trying to impress guests. Oh! And once for a family BBQ, I froze peach slices to use as ice cubes—big hit, plus no water-down drama.
Things I Messed Up So You Don’t Have To (Pro Tips)
- I once tried rushing the chilling step and served it lukewarm—nope. It’s way better after it’s had a chance to chill, even just 30 minutes.
- Don’t skip tasting before serving. I’ve accidentally made it face-puckeringly tart. A little honey or extra water fixes most mishaps.
- Oh, and watch the blender—one time I forgot to put the lid on properly. Big, sticky disaster. Just trust me.
Random (But Actually Useful) FAQ
- Can I use bottled lemon juice? Sure, I do it sometimes. Just, use a little less and taste; the flavor’s a bit sharper, but it works in a pinch.
- What if my peaches aren’t ripe? You can microwave them for 20 seconds to soften, or just add a bit more sugar. Or try frozen peaches—they’re picked ripe anyway.
- Is it vegan/gluten-free? Definitely—unless you swap in honey and are strict vegan. Everything else is plant-based and safe for gluten-free folks.
- Can I make it ahead? Yep, actually I think this tastes better the next day. The flavors mingle, if you know what I mean.
- Where can I find more drinks like this? I usually browse Serious Eats or Half Baked Harvest for inspiration—loads of good twists on classics.
And, not that it matters, but did you know you can reuse leftover lemon rinds to freshen up your sink? (Just toss ‘em in with hot water and a bit of baking soda. Works a treat.) Anyway, that’s my peach lemonade—give it a go, and let me know how it turns out. Or, you know, just enjoy it on your own back porch and toast to a little sunshine in a glass. Cheers!
Ingredients
- 4 ripe peaches, pitted and sliced
- 1 cup freshly squeezed lemon juice (about 5-6 lemons)
- 3/4 cup granulated sugar
- 5 cups cold water
- 1 cup ice cubes
- Peach slices, for garnish
- Lemon slices, for garnish
- Fresh mint leaves, for garnish (optional)
Instructions
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1In a medium saucepan, combine sliced peaches, 1/2 cup sugar, and 1 cup water. Bring to a simmer over medium heat, stirring occasionally, until peaches are soft and sugar is dissolved, about 8-10 minutes.
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2Remove the saucepan from heat and let the peach mixture cool slightly. Blend the mixture until smooth using a blender or immersion blender.
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3Strain the peach puree through a fine mesh sieve into a large pitcher to remove solids.
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4Add the freshly squeezed lemon juice, remaining 1/4 cup sugar, and 4 cups cold water to the pitcher. Stir well until the sugar is dissolved.
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5Add ice cubes to the pitcher and stir. Taste and adjust sweetness if needed.
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6Serve the peach lemonade over ice, garnished with peach slices, lemon slices, and fresh mint leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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