Fresh Peach Lemonade
By Sue Lau | Palatable Pastime
My recipe of the day is for fresh peach lemonade which you can easily make at home using fresh ripe peaches and making an infusion with a traditional made-from-scratch lemonade.
This recipe comes from friend and fellow foodie Tiffany Byrd.
It’s crazy good and I do recommend. I am going to have to take up gardening and plant a peach tree to keep myself in peaches.
When I select the peaches for this, I try to get the ones that really have a good blush on the skins as it adds to the color overall. The flesh inside doesn’t add to the color much, but it is important to have nice ripe ones for the best flavor.
To get the ripe peaches, I put the ones I buy into a paper bag and leave it on the counter top. This helps the gases ripen the fruit. Whatever you do, don’t go plopping them into the fridge before they are ripe. And if possible, avoid refrigerating them at all.
I don’t like buying market peaches that feel like they have been in the cooler. I think the cold shuts down the ripening process, and although most will ripen again at room temp, if they have been in the cooler at the market long, they could be rotting without ripening. Which is why sometimes the peach will go from rock hard to rotten in 3…2…1…
To test a peach for ripeness, smell for aroma, and it should have the slightest give to the fruit if you barely press. But don’t bruise it.
Fresh Peach Lemonade
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- 4 cups water divided
- 2 medium peaches chopped
- 1 cup sugar or adjust to your taste
- 3/4 cup fresh lemon juice
- Place 2 cups water, peaches and sugar into a saucepan and bring to a boil.
- Simmer until peaches soften then remove from heat and strain, discarding solids.
- Place peach syrup into a pitcher and add lemon juice, topping up with water to 48 ounces, and stir.
- Serve over ice with lemon and mint.
The color this pitcher got is natural. It depended on the flesh of the peaches. It got a nice gorgeous color, didn’t it?
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