A summer picnic wouldn’t be complete without a cooling thirst-quencher like this fresh take on a classic.
Yields: 8 cups
- 7 cups water, divided
- 4 cups sliced fresh peaches
- 1½ cups sugar
- 8 leaves fresh mint
- 1 cup fresh lemon juice
- Garnish: sliced fresh peaches, fresh mint leaves, lemon slices
- In a medium saucepan, bring 3 cups water, peaches, and sugar to a boil over medium-high heat. Cook until peaches are softened, about 10 minutes. Using a potato masher, mash peaches; cook 5 minutes more. Add mint leaves, and remove from heat. Let cool to room temperature.
- Strain peach mixture into a pitcher, reserving solids for another use (see Kitchen Tip). Stir in lemon juice and remaining 4 cups water. Add ice to serve, and garnish with peaches, mint, and lemon slices, if desired.
KITCHEN TIP: The leftover cooked, mashed peaches are delicious stirred into yogurt or spooned over ice cream.