A couple of weeks ago, I wrote about some of my favorite summer drinks to stay cool.
A few days later, while flipping through food sections in other newspapers and magazines, I came across another refreshing idea I hadn’t seen before: Peach lemonade.
Being a Georgia native, you’d think I would have tried this combination, but it never crossed my mind. (Probably because I go through fresh peaches so fast I never have any leftovers to experiment with.)
Now I’m hooked and just in time with fresh peaches starting to arrive in stores.
Peach lemonade will likely be my favorite beverage this summer.
I lightened up the Miami Herald version, substituting Splenda for sugar so I can enjoy it guilt free.
Mix up a glass (or 10) and enjoy a peachy twist on a classic.
- 2 cups coarsely chopped peaches plus 1 pitted peach cut into 8 wedges
- ¾ cup Splenda (to taste)
- 1 cup fresh lemon juice (from about 6 lemons)
- 4 cups ice
- Combine 4 cups water, chopped peaches and Splenda in a medium saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 3 minutes.
- Place mixture in a blender and let stand 20 minutes to cool. Place lid on blender, removing center piece to let steam escape. Place a clean towel over blender lid to avoid splatters, and blend until smooth. Refrigerate at least 3 hours.
- Press peach mixture through a sieve, reserving liquid and discarding solids. Stir in lemon juice. Place ½ cup ice in each of 8 glasses. Pour about 2/3 cup peach mixture into each glass and garnish with a peach wedge.
Makes: 8 servings.
Nutrition per serving: 102 calories (2 percent from fat), 0 g fat, 0 mg cholesterol, 0.6 g protein, 26.4 g carbohydrates, 0.9 g fiber, 0 mg sodium.
— Adapted from a recipe in the Miami Herald