Short Description

I bring together the sweet brightness of ripe peaches and zesty lemon juice to create a refreshing homemade peach lemonade that’s perfect for hot summer days. This thirst-quenching beverage is simple, vibrant, and bursting with natural flavor.

Homemade Peach Lemonade: A Refreshing Summer Drink

Why You’ll Love This Recipe

I love how this recipe transforms basic ingredients into a drink that tastes like sunshine in a glass. It’s:

Sweet and tart in perfect balance
Made with wholesome ingredients—no artificial flavors
Customizable to my taste and mood

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe peaches (to make peach syrup)
Granulated sugar
Water (for syrup and lemonade)
Fresh-squeezed lemon juice
Ice and optional garnish: peach or lemon slices, mint

Directions

Make the peach syrup
- Pit and chop ripe peaches. In a saucepan, combine peaches, sugar, and water.
- Bring to a simmer and cook until peaches are soft, about 5–10 minutes.
- Let cool, then strain syrup into a pitcher.
Juice the lemons
- Roll lemons, cut them, and squeeze out fresh juice.
Mix the lemonade
- In the pitcher with peach syrup, stir in lemon juice and cold water.
Adjust & serve
- Taste and adjust sweetness or water as needed.
- Serve over ice with peach or lemon slices and mint, if desired.

Servings and Timing

Servings: Makes about 6 servings (roughly 6 cups)
Prep time: ~10 minutes
Cook time: ~10 minutes
Chill time: Optional, chill for 30 minutes to 2 hours
Total time: ~20–30 minutes (plus chilling)

Variations

Sparkling Peach Lemonade: Replace water with sparkling water for fizz.
Herb-infused: Add mint, basil, or thyme to the syrup or pitcher for fresh notes.
Spiced: Simmer the syrup with ginger or vanilla for deeper flavor.
Frozen treat: Freeze lemonade into popsicles or blend with ice for a slushy.
Mixed fruit: Add pureed strawberries, raspberries, or mango for a fruitier twist.

Storage/Reheating

Store the lemonade in a sealed pitcher in the fridge for up to 5–7 days.
Stir before serving as solids may settle.
Freeze leftover lemonade or syrup separately for longer storage; thaw in fridge before using.

FAQs

1. How ripe should the peaches be?

I always pick soft-yet-firm ripe peaches—too hard lacks flavor, too soft ferments. The right ripeness brings that vivid sweetness to the syrup.

2. Can I skip straining the syrup?

Absolutely! Leaving peach pulp makes it more rustic and flavorful, though it’ll have more texture.

3. How sweet or tart should it be?

I like to taste as I go—starting with the base recipe, then adding more sugar syrup, water, or lemon to hit my preferred sweet‑tart balance.

4. What’s the best way to chill it?

I chill the lemonade for a couple of hours before serving, but I avoid stirring ice into the pitcher—just add ice to each glass to prevent dilution.

5. Can I make this ahead?

Yes! I prepare the peach syrup a day or two ahead and store it separately in the fridge. Assemble the drink when I’m ready—it stays fresh for several days.

Conclusion

This homemade peach lemonade brings me back to sunny summer afternoons and brings a burst of flavor that’s both nostalgic and revitalizing. It’s easy to make, delightful to sip, and perfect for gatherings. I always find joy serving up a pitcher—cheers to summer in every glass!