Beverages / July 29, 2023

fresh basil peach lemonade

Pleased to peach-ya.

I wasn’t feeling especially boozy when I developed this recipe. Some weeks when I’m considering a nice sip to bring ya’ll, a happy hour-esque drink doesn’t call to me, and usually when I try anyway the cocktail ends up being shit or looking like shit and I, as a result, feel like shit.

But this week, I really felt like lemonade. Hot days do that to me; lemonade is one of those odd cravings I get during an especially arduous, sweltering run. Plus, I know many of ya’ll are scrambling to get in your summer gatherings before school starts again, and entertaining minors means you need a little something something that isn’t boozy or else someone might call the cops. Not the ideal way to spend your days, I wouldn’t think.

This drink is fun. Simple and seasonal. Peaches are gorgeous right now and yes, I know this is my third peachy recipe of the week: we had salad and garlic bread earlier, and now we’re rounding out this week on Peach Bonanza(c) with a Fresh Basil Peach Lemonade. This unfussy pitcher is perfect for gatherings, or for stowing in your fridge to enjoy when you’ve been outside for any period of time. No artificial shit here, just stuff plucked straight from the produce aisle (and sugar) and stirred into a delightful drink.

Oh Sweet Basil

The basil syrup requires just sugar, water, and fresh basil leaves. Don’t try to skimp and use dried leaves here, that shit don’t work.

Boil the sugar and water together, then remove from the heat and toss in the basil leaves. Let that goodness steep to infuse the syrup, then discard the basil. The herby flavor isn’t overpowering in the lemonade, but adds an earthy, fresh essence to each glass.

Life’s A Peach

Keep in mind you’ll need lots of peaches and lots of lemons. This means a little more prep time, but it’s not difficult, especially if you’ve got a food processor and one of those lemon juicer things on hand.

To make the 1 cup of lemon juice you need for this recipe, plan on 10-12 large lemons. For the peach puree, about 4-6, the lower number if the peaches around you are monstrosities like those in my neighborhood grocers. If you wind up overcompensating and buying extras (I feel that), use them in one of the above listed recipes or to garnish each of your lemonade glasses.

Now, for the pureed peaches, get as much of the skin as you can (and obviously the pit). You can do the blanching trick to make the skins fall off, or just roughly strip them with a sharp knife. You don’t need to be perfect, just try to preserve as much of the flesh as possible. Pop the nakey peaches into your food processor and blend until smooth. Be sure you’ve got 1 cup of that sweet orange elixir at your disposal.

Once the syrup is cooled and everything is prepped, stir it all up! Grab a big serving pitcher or punch bowl and combine the lemon juice, some water, peach puree, and syrup (I start with 1/2 cup and move up depending on how much sweetness I’m feeling). Throw in a couple chopped peaches, too, if you want the pitcher to look pretty.

Cover and refrigerate at least an hour, or up to 3 days prior to serving. The flavors come together real nicely once the whole shebang has been sitting for a bit.

I like to serve mine with some extra peaches slices and a basil sprig or two. You can also throw some mint into the equation if you’d like.

Oh, and for the quasi-adults, a splash of bourbon or rum is pretty dope. If you’re hosting a fully of-age crowd, use about 1 cup of liquor in the whole batch. The party gets REAL fun with a lil bit of booze. WAHA!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Pitchers for the bitchers:

Big Batch Honey Tequila Lemonade

Fresh Strawberry Green Tea Lemonade

Raspberry Limeade Sangria