This peach rosemary lemonade is made with roasted peaches for a slightly sweet and tart drink that’s perfectly refreshing on a hot summer day.
If there was any doubt that this month’s seasonal eating challenge with Silk wouldn’t include peaches, well, then clearly it’s like we don’t even know each other. Peaches are my jam. Both literally and figuratively. I seriously wait all year for July. While they’re out in June in New York, the possibility of getting a bad one (nothing is worse than a mealy peach) is way higher than it seems to be in July. This week alone I’ve been to the farm stand 3 times and purchased at least 5 pounds of them. The peach situation is tricky in our house, Ulysses likes all his fruit hard, as in not ripe. I can’t even get into it because I’ll go off for at least 1,000 words on how much this irritates me. So I have to buy enough that he can have his disgusting unripe fruit while there are still plenty left for me to eat when they become perfectly soft and juicy in a few days. Hence, the 5 pounds of peaches.
Since I’ve already told you all there is to know about my favorite fruit last summer in this guide to peaches and there are plenty of peach recipes spanning all sorts of food categories like this pistachio crusted flank steak with peach puree, this paleo maple peach bread, these grilled peaches with brown sugar pecan crumble, this peach burrata bacon quesadilla or any of the 30 other peach recipes in the archives of this site, I thought a nice refreshing, somewhat sweet, somewhat tart roasted peach lemonade would be the perfect thing to celebrate all July has to offer when it comes to the beloved peach.
While I have fond memories of sickenly sweet pink Countrytime lemonade as a kid, I really hate sweet lemonades as an adult. As much as I love Chick-fil-A, their lemonade that everyone raves about leaves this sugar nastiness that coats my entire mouth and ruins the whole thing for me. Roasting these peaches with a drizzle of agave (or honey) brings out their sweetness and takes away any need for additional sugar in the drink. I really hate drinking calories as it is so added sugar in lemonade has no place in my house. The peaches are roasted with rosemary and then blended with fresh lemon juice and water to round out this easy drink. With some ice cubes and a mason jar, you have the epitome of summer in NY right in your hand.
- 4 peaches, halved with pits removed
- 1 tablespoon agave or honey
- 1 sprig rosemary, chopped
- 1 cup fresh squeezed lemon juice (about 6-7 lemons)
- 4 cups water
- Preheat oven to 400 degrees.
- Place peach halves in a glass baking dish, drizzle with the agave/honey and sprinkle the rosemary on top. Cover with tin foil and roast for 35 minutes.
- Remove peaches from oven and let cool to touch.
- Remove skin from peaches, it should come off easily after roasting and place the peaches with any accumulated juices from the baking dish in a blender. Blend until smooth.
- Add the lemon juice and water and blend again until fully incorporated.
- Pour the lemonade into a pitcher and refrigerate until chilled.
- Serve with additional sliced peaches and rosemary sprigs.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Thanks to Silk (<– sign up for their newsletter to get an instant coupon for any Silk product and be eligible for monthly giveaways) for letting me share this seasonal eating journey with you!
This conversation is sponsored by Silk. The opinions and text are all mine.