I know what you’re thinking “That’s pink lemonade! You’re trying to sell us homemade peach mint lemonade but that, right there in the pictures, is Crystal Light Pink Lemonade!”
I can’t blame you. I, just for fun, compared the two and there was no significant difference in color.
Believe me though, what you see in the pictures is
pretty pretty pink homemade Peach Mint Lemonade.
So pink it looks like the river in candy kingdom, like it was made by a unicorn or by a princess. You decide.
It does taste like peaches, and mint, and real lemonade — not like that powdery/artificial stuff they like to pass as lemonade.
I know I said this about another drink already, but this Peach Mint Lemonade tastes like summer in a glass — it’s not only pretty to look at.
It has a nice balance between peach sweetness and lemon tartness, with a pop of mint as a refresher.
This is also a great recipe for using up peaches that are past their prime. In fact, the riper, the better.
I, for instance, had some overripe donut peaches at hand and they worked great for this recipe.
Actually, donut peaches are great in so many ways.
For starters the flesh comes cleanly off of the pit. In addition, the pit is tiny, meaning that pound-for-pound, you are getting more peach for your buck. And the flavor, oh the flavor: they are sweet, juicy, and delicious.
And they’re also the reason why this lemonade is pink.
Let me explain: the peel of donut peaches is pinkish and since the syrup is made with unpeeled peaches -> there goes the pink.
All in all this is a killer lemonade: It’s nice and lemony, with peach sweetness balanced by mint freshness. You’re going to love this. Trust.
Peach Mint Lemonade Print this recipe!
3 peaches (it doesn’t matter how big as long as they are ripe and sweet)*
1 cup brown sugar (I used coconut sugar)
1 cup water
½ cup fresh mint leaves, plus extra to serve
½ cup freshly squeezed lemon juice
4 cups cold water
*I used donut peaches
Pit and dice the peaches and transfer them to a medium saucepan.
Add sugar and water and bring to a boil. Lower to a simmer and cook for 8 minutes, until the sugar is dissolved and the peaches start to soften.
Remove from the heat, stir in fresh mint, cover with a lid, and let steep for at least 1 hour, until cool.
Strain mixture through a fine sieve into a large bowl, pressing to release as much liquid as possible. Discard solids.
Add lemon juice and water, stir to combine.
Strain it into a large pitcher and refrigerate (if you like your lemonade with the lemon pulp don’t strain it.)
When ready to serve, pour into ice filled glasses garnished with a couple of lemon slices and mint leaves.
One serving yields 80 calories, 0 grams of fat, 21 grams of carbs, and 0 grams of protein.