Peach Basil Lemonade

This drink balances peach purée, basil syrup, and lemon juice for a layered lemonade that tastes fruity first, then herbal. It is served cold over ice with optional sparkling water for a lighter, more effervescent finish.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 240 ml water divided
• 70 g granulated sugar divided
• 200 g peaches pitted and sliced
• 8 g fresh basil leaves torn, plus extra for garnish
• 120 ml water divided
• 120 ml fresh lemon juice freshly squeezed
• 4 g fresh basil leaves torn, plus extra for garnish
• 100 g peaches pitted and sliced
• 480 g ice for serving
• 240 ml sparkling water chilled, optional

Instructions

1. In a small saucepan, combine 240 ml of the water, 70 g of the sugar, 200 g of the peaches, and 8 g of the basil leaves. Set over medium heat and cook, stirring occasionally, until the peaches soften and the liquid looks lightly syrupy, 6 to 8 minutes. The peaches should be soft enough to mash easily and the syrup should taste peachy and lightly sweet.
2. Remove from the heat and let the mixture stand for 5 minutes to infuse. Blend until smooth, then strain into a pitcher, pressing on the solids to extract as much liquid as possible. The strained base should be smooth and free of peels or coarse bits.
3. Stir in the remaining 120 ml of water, the lemon juice, and the remaining 4 g of basil leaves. Add the remaining 100 g of peaches, lightly muddling them in the pitcher if you want more fruit texture. The drink should taste bright, balanced, and aromatic with visible peach pieces if desired.
4. Fill 4 tall glasses with the ice. Pour the lemonade over the ice, dividing evenly. If using, top each glass with sparkling water and stir once gently. The glasses should be cold, full of ice, and the lemonade should taste refreshing and well chilled.
5. Garnish with extra basil if desired and serve immediately. The finished drink is vivid, cold, and aromatic, with peach flavor up front and basil on the nose.