Ingredients
Scale
- 4 large ripe peaches (about 2 cups peeled and sliced)
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1 cup granulated sugar (adjust to taste)
- 4 cups cold water
- Ice cubes, as needed
- Fresh mint leaves for garnish (optional)
If peaches aren’t quite in season, feel free to substitute with nectarines or even white peaches for a slightly different but equally delightful flavour. For a lighter sweetness, you can swap half the sugar for honey or maple syrup, though I find the classic sugar balance perfect for that nostalgic zing. When it comes to lemons, I always recommend fresh juice over bottled—it’s brighter and livelier, much like the mornings I remember waking up to in Devon.
Instructions
- Start by peeling and slicing your peaches. If you’re like me and grew up in a kitchen where patience was a virtue, you’ll know that peeling peaches is a simple joy—especially when the fruit is perfectly ripe. To make peeling easier, blanch the peaches by plunging them into boiling water for 30 seconds, then immediately into ice water. The skins will slip off like magic.
- Place the peeled peach slices into a blender or food processor and pulse until smooth but still slightly chunky—like a fresh fruit purée. This texture brings out the best in the lemonade, just as my mum’s apple crumbles were never too smooth but always bursting with character.
- In a large jug or bowl, combine the freshly squeezed lemon juice and granulated sugar. Stir until the sugar dissolves completely. This step is crucial; patience here ensures every sip is perfectly balanced, not grainy or too sweet.
- Add the peach purée to the lemon and sugar mixture. Stir well to combine, letting the flavours mingle like old friends sharing a story.
- Pour in the cold water and stir again. Taste your lemonade—this is where you decide if it needs a little more sweetness or tartness. I often find myself adjusting the balance, just as my mum would tweak a stew seasoning on a whim.
- Fill glasses with ice cubes and pour the peach lemonade over them. Garnish with fresh mint leaves if you like, which add a refreshing aroma and a touch of colour.
- Serve immediately, ideally outdoors on a sunny afternoon with a good book or a gathering of friends. It’s the kind of drink that’s best enjoyed slowly, with plenty of conversation and laughter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
