Great use of "seconds" peaches from the farmstand -- the kind orchards sell for less because they're not pretty or too ripe to hold. Be sure to strain after blending or you'll end up with thick peach nectar rather than peach juice. Taste before serving; ours was a bit too sweet so added two more lemons to balance.
Peaches add sweet, mellow roundness to traditional lemonade for a refreshing summertime beverage. Stir in white rum or bourbon for the grown-ups.
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Total: 3 Hours, 42 Minutes
- Calories: 98
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.5g
- Carbohydrate: 25.9g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 0.0mg
- Calcium: 4mg
- 4 cups water
- 2 cups coarsely chopped peaches
- 3/4 cup sugar
- 1 cup fresh lemon juice (about 6 lemons)
- 4 cups ice
- 1 peach, pitted and cut into 8 wedges
- 1. Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
- 2. Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.
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Peach Lemonade Recipe at a Glance
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