Fresh peaches, pears and apricots add a fruity sweetness to the traditionally tart lemonade. A refreshing drink which can be whipped up rather quickly to enjoy on hot summer days.
If I could pick one word to describe this peach, pear and apricot lemonade it will be REFRESHING!!!! It is that drink you want to sip slowly on a hot summer day. Whilst sitting in the garden and soaking up some summer sunshine.
Tips For Making this delicious Lemonade
Peeling the fruit with a knife may result in too much of the peach flesh coming away with the peel. To prevent this blanch your fruit. This loosens their skin and makes them easier to peel. Place your fruit in a large pot of boiling water for 30 seconds. Use a slotted spoon to transfer the fruit to a bowl of iced water for about a minute to stop residual cooking. Use your fingers or a paring knife to peel the skin off the fruit.
Cooking the fruit puree intensifies the flavour. Bring the puree to a boil over medium heat, stirring occasionally until it reduces in half. The puree can be made in advance and stored in the fridge.
Instead of sugar, you can use any sweetener of your choice. Honey is a great substituition.
To serve fill a jug with ice and then mix in fresh lemon, puree and sparklimg water. Now you have a deliciously refreshing drink, that is both tart and sweet at the same time. A splash of white rum, peach schnapps or vodka transforms this lemonade into a cocktail for the adults.
If you make this please share a photo with me by tagging @bakesbychichi. I would love to see them ❤
Sparkling Peach Pear Aprioct Lemonade
- 10 lemons, juiced
- 3 peaches
- 3 pears
- 5 apricots
- 250 ml (1 cup), water
- 200 grams (1 cup), sugar
- 750 ml (3 cups). sparkling water
- Prepare a large bowl of ice water and set to one side. Put water in a large saucepan and bring to a boil. Place the fruit in the boiling water for about a minute. Use a slotted spoon to transfer the blanched fruit to the bowl of ice water. Remove when cool, this takes about a minute and then use your fingers or a paring knife to peel the skin off the fruit.
- Pit the stone fruit (peaches and apricots) and then cut into chunks. Put the fruits in a blender and blitz until smooth.
- Pour the fruit puree into a saucepan and add water and sugar. Cook over medium heath, stirring occasionally until the puree has reduced.
- Chill the fruit puree. When you are ready to serve, add ice, the fruit puree, lemon juice and sparkling water. Give it a stir and serve.