This homemade Peach Lemonade starts with fresh peaches simmered into a sweet syrup, then mixed with freshly squeezed lemon juice for a bright, refreshing summer drink. I love to serve it with fresh peach and lemon slices for garnish. Enjoy a glass for summer sipping, BBQs, and backyard parties! Looking for more refreshing ideas? My Frosted Lemonade is a summertime favorite, and I’ve got plenty more summer drink recipes to keep you cool.

Giant glass jar of Peach Lemonade on a wooden table with fresh peaches and lemons.

Ingredients & Substitutions

Peaches: Look for ripe peaches to use in the syrup. Pit and slice, no need to peel! And, I like to have a couple of extra peaches on hand for garnish when serving.
Sugar: I used granulated sugar for the syrup. When simmered with the peaches and water, the sugar helps draw out the juices and thickens slightly into a flavorful syrup base for the lemonade.
Water: The water is divided because it’s used in two steps. The first 2 cups simmer with the peaches and sugar to make the syrup, and the remaining 3 cups are added later. If you want a fizzy drink, add some sparkling water (in place of still water) for serving.
Lemon Juice: Freshly squeezed lemon juice really matters in the peach lemonade. I used a cup of lemon juice, which is 6-8 lemons, depending on how juicy they are! Have a few extra lemon wedges on hand for serving, too!

Pouring Peach Lemonade into a glass from a pitcher.

Can I Use Bottled Lemon Juice?

You can, but fresh lemon juice tastes so much better. It gives the lemonade a brighter, cleaner flavor that really pairs well with the peach syrup. Bottled juice can taste a little harsh (or dull), so use fresh if you can!

Can I Use Frozen or Canned Peaches?

Yes! Frozen peaches work well; simply thaw them a bit before simmering. Canned peaches can also be used in a pinch. Go for peaches packed in juice (not syrup), and drain them before cooking. Both options will still give you a sweet, flavorful syrup when fresh peaches aren’t available.

Glasses of Peach Lemonade on a wooden table with fresh lemons and peaches all around.

Can I Make Peach Lemonade Ahead of Time?

Yes! Peach Lemonade can be made ahead and actually tastes better after chilling. Mix and refrigerate it for at least 1 hour, or up to 2–3 days. Just give it a stir before serving. You can also make the peach syrup 3–4 days in advance. Store the syrup in the refrigerator, and then add the lemon juice and water when ready.

How to Adjust the Sweetness of Peach Lemonade

If the peach lemonade is not sweet enough for you, it is easy to adjust it to your liking. Add more sugar, honey, or another sweetener after mixing the syrup and lemon juice. On the other hand, if it’s too sweet, dilute it with extra water or lemon juice until you find the perfect balance.

How To Make A Peach Lemonade Cocktail

Turn your Peach Lemonade into a refreshing cocktail by adding your favorite alcohol. (I think vodka, rum, bourbon, or peach schnapps would all work perfectly.) Use about 1 to 2 ounces per glass, or mix a batch for parties. Serve over ice with peach and lemon slices for a delicious spiked summer drink. Cheers!

Two glasses of Peach Lemonade on a tray on a wooden table from overhead.

How to Store Peach Lemonade

Store Peach Lemonade in the refrigerator in a covered pitcher or an airtight container. It will stay fresh for up to 3 days. Give it a good stir before serving, since the syrup may settle a bit over time.

More Lemonade Recipes

Drinks

Peach Lemonade

Prep Time 10

Cook Time 5

Chilling Time 1

Total Time 1 15

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Ingredients

▢ 4 medium ripe peaches, pitted and sliced
▢ 1 cup (200 g) granulated sugar
▢ 5 cups water, divided
▢ 1 cup freshly squeezed lemon juice, about 6–8 lemons
▢ Ice cubes, for serving
▢ Fresh peach slices and lemon slices, for garnish (optional)

Instructions

In a medium saucepan over medium-high heat, combine the peaches, sugar, and 2 cups of water. Bring to a boil.
Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, until the peaches have softened and the sugar is completely dissolved (about 5–7 minutes).
Remove from heat. Gently mash the peaches with a potato masher or wooden spoon to release more flavor.
Set a fine mesh strainer over a large heat-safe pitcher (at least 8 cups or ½ gallon).
Pour the peach syrup through, pressing gently to extract as much liquid as possible. (You should have about 3 ½ cups of syrup.) Discard the solids.
Stir in the freshly squeezed lemon juice.
Add the remaining 3 cups of water and stir until well combined.
Refrigerate until chilled, at least 1 hour.
Serve over ice, garnished with fresh peach slices and lemon slices.

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