Description
Golden Hour Peach Lemonade is a refreshing summer beverage that combines ripe peaches and freshly squeezed lemon juice with just the right amount of sweetness. This vibrant drink is perfect for warm days, offering a delightful balance of fruity and citrus flavors. It’s easy to make, no-cook, and can be served chilled over ice with optional garnishes like peach slices, lemon slices, and fresh mint for an extra touch of elegance.
Ingredients
Scale
Fruit Base
- 4 ripe peaches, peeled, pitted, and sliced
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- 1 cup water (for blending)
Sweetener
- 1/2 cup honey or granulated sugar (adjust to taste)
Liquid
- 4 cups cold water
- 1 cup ice
Garnish (optional)
- lemon slices
- peach slices
- fresh mint leaves
Instructions
- Blend Peaches: In a blender, combine the sliced peaches with 1 cup of water and blend until smooth. For a smoother texture, strain the purée through a fine mesh sieve into a bowl or pitcher.
- Mix Lemonade Base: In a large pitcher, stir together the peach purée, freshly squeezed lemon juice, and honey or granulated sugar until fully dissolved and well combined.
- Add Water & Adjust Sweetness: Pour in the remaining 4 cups of cold water and stir thoroughly. Taste the lemonade and adjust sweetness by adding more honey or sugar as desired.
- Chill & Serve: Refrigerate the peach lemonade for at least 1 hour to chill and allow the flavors to meld. Alternatively, serve immediately over ice cubes.
- Garnish & Present: Before serving, garnish the lemonade with lemon slices, peach slices, and fresh mint leaves for a decorative and fresh touch.
Notes
- For a sparkling variation, substitute some or all of the cold water with sparkling water just before serving to add fizz.
- Frozen peaches can be used instead of fresh peaches to create a slushy, chilled texture.
- Adjust the sweetness based on your preference and the natural sweetness of the peaches.
- To make it vegan-friendly, use honey alternatives like agave syrup or pure maple syrup if preferred.
