When I found a recipe for Peach Lemonade in Cooking Light (June 2012), I decided to give it a try because peaches are my favorite summer fruit. It is a wonderful combination of sweet and tart and very refreshing! This is a variation on that recipe – Peach Basil Lemonade – using basil for an additional interesting flavor. You can make it without the basil, if you choose. Directions are provided for both choices.
- 4 cups water
- 4 firm-ripe peaches (peeled and chopped)
- 1 cup fresh basil leaves (plus garnish)
- ½ to ¾ cup sugar (to taste – personally, I like it sweeter)
- 1 cup freshly-squeezed lemon juice (~6 to 8 lemons)
- 1 extra peach for garnish
- Place water, chopped peaches, fresh basil (if using), and sugar in a sauce pan.
- Bring to a boil over medium heat; lower the heat and simmer for 3 to 5 minutes.
- Remove from the stove and let cool for at least 20 minutes.
- If you are using peaches only (no basil)– pour the mixture into a blender, take the center out of the lid and place it tightly on the blender. Cover the top with a kitchen towel and blend until smooth.
- Pour into a large container with a lid and refrigerate peach puree for approximately 3 hours or overnight.
- After peach puree has chilled, press the mixture through a sieve into a large container, reserving the liquid and discarding the solids.
- Pour peach juice into a pitcher and add lemon juice.
- Stir until combined.
- Taste and add 1/4 to 1/2 cup cold water to dilute if too concentrated
- If using the basil – push mixture through a strainer into a large container – get as much liquid from the basil leaves and fruit pieces as possible.
- Reserve the liquid and discard the solids.
- Pour the liquid into a large container with a lid and refrigerate for approximately 3 hours or overnight.
- After the liquid is well-chilled, pour it into a pitcher and add lemon juice – Stir until combined,
- Taste and add 1/4 to 1/2 cup cold water to dilute if too concentrated.
Serve in in a small glasses over approximately 1/2 cup of ice. Garnish with a peach wedge if desired.
YIELD: 6 cups
- This can be made with either peaches or nectarines (I prefer nectarines). Whichever you choose be sure the fruit is firm-ripe, flavorful, and not pithy.)