By Katlyn Galloway and Lauren Tooley
“Movin’ to the country, gonna eat a lot of peaches..”
For Cooking Corner this week, Lauren and I made peach lemonade from a recipe found on Pinterest. We wanted to make something fun and easy for our Spring Break edition of the Broadcaster, but it was not easy or fun to make.
Since peaches aren’t exactly in season right now, we used frozen chunks of peaches that we found in the freezer section of Ingles. We also used lemon juice instead of juicing actual lemons. This is what caused our downfall. The pure lemon juice made our lemonade so sour, and there was barely any sweetness from the peaches since they were frozen.
Had we used fresh peaches and juiced lemons, I think this recipe would have turned out a lot better. This was probably more of a summer drink than a spring break drink.
After our mess up, we added peach juice and it tasted awesome!
- 4 cups water
- 2 cups coarsely chopped peaches
- ¾ cup sugar
- 1 cup lemon juice (about 4 to 6 lemons)
- 1 peach, cut into wedges (optional)
- Mint (optional)
- In a medium saucepan over high heat, combine the water, chopped peaches, and sugar. Bring to a boil
- Reduce heat and let simmer for 3 minutes.
- Place hot peach mixture in a blender. Remove the centerpiece of the blender lid (to allow steam to escape) and cover the top with a clean dish towel. Puree until smooth.
- Pour into a large bowl and refrigerate for at least 3 hours.
- Press cold peach mixture through a sieve over a large bowl. Discard the peach solids
- Stir in lemon juice.
- When ready to serve, pour ½ a cup of ice into the glasses and pour in the peach lemonade.
- Optional: Garnish with peach wedges and mint.