Supposedly this relentless humidity we’ve been swimming around in the last several weeks is supposed to go down this coming weekend. But I’m not buying it. The humidity in the Southern U.S. is practically our regional welcome sign and August is its peak month. As crazy as it is, I want to start baking around this time every single year. And I did the same weekend we made this lemonade, but that meant whatever else we made needed to be as low-heat as possible.
In the South, there’s a saying: We don’t sweat, we glisten.
I call 100% bull crap on that one. It’s sweat, and a lot of it. So we look for ways to stay cool, and one way is a tasty, refreshing drink. When I stumbled across one using peaches, it sounded perfect, the beauts being in season and all. Cuz we know that besides doing sweat real well around here, we also grow some mighty fine peaches.
The recipe as is might serve about 3 to 4 people. We doubled it for pictures, but also to see what doubling it would do for serving portions. Honestly, I would double this if you’re going to serve it to even 3-4 people. Somebody might like seconds after all.
You will need many lemons. Lots and lots of tangy, sour lemons (I think we used about 8). But a word of advice – add a little less than what the recipe calls for at first to get it to the level of sour you like. Can’t take it back out, right? Can you tell we added just a bit too much to ours? It was good, but I think I’d have preferred for the peach to shine through a little bit more.
After simmering the peaches with the sugar and a little water, and it’s all nice and cool, all that’s left to do is stir in a bit more water and the fresh lemon juice. Give it a stir and…
…prepare to quench your thirst!
The color in this lemonade is so striking and the taste is wonderful. The combination of peach and lemon was even more pleasant than anticipated. The bite of the lemon is offset very well by the sweetness of the peach. Together they make for a very unique flavor.
We may not be able to beat the heat this time of year, but we can pour some of this into a tall glass filled with ice and bear it a little bit better. Heck, maybe even cool off enough to actually glisten instead! Enjoy.
Fresh Peach Lemonade
from Taste of Home
Prep Time: 15 minutes Cook Time: 5-7 minutes Level: Easy Serves: 3-4
- 4 cups water, divided
- 2 medium peaches, chopped
- 1 cup sugar
- 3/4 cup lemon juice
- 1 medium lemon, sliced
- Mint sprigs, optional
In a small saucepan, bring 2 cups water, peaches and sugar to a boil. Reduce heat; cover and simmer for 5-7 minutes or until peaches are tender. Remove from the heat. Cool. Discard any loose peach skins or remove skins entirely if desired.
In a large pitcher, combine the peach mixture, lemon juice and remaining water. Add lemon slices and mint if desired. Serve over ice.
Even though the peach/sugar mixture doesn’t cook for long, it still gets very hot. to cool it down quicker, pour it into a bowl. Fill a larger bowl with ice, set the peach mixture bowl down in the ice and add just enough water to come halfway up the sides of the peach mixture bowl. Be careful that the peach bowl doesn’t try to turn over into the ice bowl. Stir the peach mixture occasionally until it has reached room temperature, anywhere from 15-20 or so minutes.
The recipe says to strain the peach mixture to help remove the peach skins, but barely any of the peach skins even came off of our pieces. We decided to leave them on – peach skins are edible after all. If you wanted to, though, you can always peel the peaches before slicing them to cook with the sugar. If you leave the skins on, just be sure to discard any skins that do come loose.