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Peach Basil Lemonade – Summer Coolers

Peach Lemonade

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. 

INGREDIENTS

  • 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 

 

DIRECTIONS

  1. Place water, chopped peaches, fresh basil (if using), and sugar in a sauce pan.
  2. Bring to a boil over medium heat; lower the heat and simmer for 3 to 5 minutes.
  3. Remove from the stove and let cool for at least 20 minutes.
  1. 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.
  2. Pour into a large container with a lid and refrigerate peach puree for approximately 3 hours or overnight.
  3. After peach puree has chilled, press the mixture through a sieve into a large container, reserving the liquid and discarding the solids.
  4.  Pour peach juice into a pitcher and add lemon juice.
  5. Stir until combined.
  6. Taste and add 1/4 to 1/2 cup cold water to dilute if too concentrated
  1. 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.
  2. Reserve the liquid and discard the solids.
  3. Pour the liquid into a large container with a lid and refrigerate for approximately 3 hours or overnight.
  4. After the liquid is well-chilled, pour it into a pitcher and add lemon juice – Stir until combined,
  5. 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

RECIPE TIPS

  • 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.)

 

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