I have been all about lists lately. Sometimes when I feel really overwhelmed with all the things I need to do, it just helps to write them down. Nine times out of ten, I’ve built things up in my head to be worse than they are and seeing everything laid out on paper immediately reduces my stress. And I always include things on the list that I’ve previously done so I can cross them off and feel like I’ve already been super productive 🙂

I mentioned the other day that we hosted a little get-together for my mom’s birthday this past weekend. Shane and I had come up with a pre-party to-do list – mostly cleaning and shopping that needed to be done and dishes that could be made in advance, including this peach lemonade.

The lemonade kept getting pushed down the list in favor of getting other things deemed more important finished. I wasn’t worried, I figured worst case scenario I could whip it up as people arrived. Had I read the recipe all the way through ahead of time I would have realized this wasn’t possible, as it calls for a 3 hour refrigeration period. This is about the millionith time I’ve run into that problem, I’m pretty sure I’m never going to learn my lesson…

So, consider this your advance warning – plan ahead if you want to serve this lemonade! And you’ll want to, trust me. It’s super easy; you infuse a simple syrup with peach flavor, then stir the mixture into freshly squeezed lemon juice. The result is not too sweet, and wonderfully refreshing on a hot summer afternoon. Serve as-is for kids, or add a splash of alcohol for adults – you can’t go wrong either way!

Peach Lemonade
from Cooking Light, June 2012

4 cups water
2 cups coarsely chopped peaches
3/4 cup sugar
1 cup fresh lemon juice (about 6 lemons)
ice (for serving)
1 peach, cut into wedges (for serving)

Add the water, peaches and sugar to a medium saucepan. Stir to combine, then set the pan over medium to medium-high heat. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes. Transfer the mixture to your blender and let cool for 15-20 minutes.

Remove the center piece from your blender’s lid (to allow the steam to escape) then replace the lid. Place a kitchen towel over the opening and put your hand on top of the towel, then blend the peach mixture until smooth. Strain the mixture through a fine mesh sieve lined with cheesecloth into a heatproof bowl. Discard the solids. Refrigerate the strained mixture for at least 3 hours.

Right before serving, stir the lemon juice into the chilled peach syrup. Add 1/2 cup ice to each glass and top with the lemonade. Garnish with peach wedges, if desired.