I stumbled upon this peach lemonade recipe and it quickly became my go‑to summertime refreshment—bright, juicy, and nostalgic in every sip.

Peach Lemonade: Refreshing Summer Sipper

Why You’ll Love This Recipe

I love how this recipe transforms lemonade into something extra special. With just a few real ingredients—fresh peaches, lemons, water, and honey or sugar—I get a sweet‑tart balance that’s simple and so satisfying. I can whip up a large pitcher for gatherings, and it lasts several days chilled in the fridge. I only need to give it a quick stir before serving if it separates.

Ingredients

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

Peach Simple Syrup:

water
honey (or sugar)
ripe peaches

Peach Lemonade:

fresh lemon juice
cold water
peach syrup

I put together that syrup first, then stir it into lemonade—so easy and so fresh!

Directions

I slice ripe peaches and simmer them in a saucepan with 1 cup water and ½ cup honey (or sugar) for about 10 minutes until soft.
I strain out all the peach pulp and skin leaving only syrup.
I juice 6–8 lemons to get about 1 cup of lemon juice.
In a pitcher, I combine the lemon juice, 4 cups cold water, and the peach syrup. I stir thoroughly and chill until cold (or serve over ice immediately).

Servings and timing

This recipe yields about 6 to 8 servings, with 5 minutes of prep, 10 minutes of cooking, and a total time of 15 minutes for active work. It can be chilled further before serving if desired.

Variations

I’ve tried a few fun tweaks:

Replacing honey with sugar, coconut sugar, agave, or stevia for sweetness.
Mixing in fresh mint sprigs or berries directly into the pitcher.
Swapping plain water for sparkling water or even green tea for a bubbly or tea‑lemonade hybrid.
Adding rum or vodka to turn it into a peach‑lemon cocktail!

storage/reheating

I store leftover lemonade in a sealed pitcher or container in the refrigerator, where it stays fresh for up to a week. I give it a stir before serving in case the syrup settles. I’ve also frozen portions into ice cubes or popsicles for future use.

FAQs

What if I only have frozen peaches?

I’ve used thawed frozen peaches when fresh weren’t available. They work just fine—simply simmer or blend into syrup as usual.

Can I pour ice into the pitcher directly?

I prefer adding ice only to glasses. That way my whole pitcher doesn’t water down. Serving over ice in individual glasses keeps it crisp longer.

How do I make this lemonade less sweet?

I taste my peach syrup as it cools—if my peaches are extra sweet, I use less honey or sugar. I adjust sweetness before mixing with lemon water, starting small and adding more if needed.

Can I turn this into a cocktail?

Absolutely! I’ve added rum, vodka, or bourbon—about ½ to 1 cup per pitcher gives it a nice kick without overwhelming the peach‑lemon flavor.

What else can I do with the leftover peach pulp?

I save the strained pulp to stir into yogurt, bake into muffins or pancakes, or blend into smoothies instead of discarding it.

Conclusion

I’m completely in love with this peach lemonade recipe—it’s simple, vibrant, customizable, and utterly drinkable on hot days. I enjoy making a big batch, chilling it, and coming back to glasses over ice throughout the week. Whether I’m hosting friends or sipping solo, I feel like I’m holding a glass of sunshine.