Peach Flower Lemonade
Turn edible peach flowers into this pretty springtime lemonade! It’s an ultra easy recipe that creates a single serving of naturally pink homemade lemonade.
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Servings: 1
Ingredients
- 12 fresh peach flowers
- 1/3 cup water, for the infusion
- 1 large lemon (abt 2 1/2 tbsp juice)
- 2 to 3 tbsp sugar, (honey can be substituted to taste, but you likely won’t need as much)
- 1/2 to 3/4 cup additional cold water
Instructions
- Place the fresh peach blossoms in the bottom of a small saucepan and cover with the 1/3 cup of water.
- Cover and turn the burner’s temperature to medium.
- Heat until the water starts simmering (which takes about 5 minutes with my stove.)
- Simmer an additional 4 or 5 minutes. Don’t steep or simmer for too long or the taste can become bitter.
- You’ll notice the water is not pink! That’s okay, it doesn’t look promising now, but it will once you add the lemon juice.
- After the peach flowers have infused, remove from heat and strain into a small pitcher or jar.
- Stir in the sugar until dissolved.
- Add the juice of one large lemon, or around 2 1/2 tablespoons lemon juice. That blah looking peach tea will magically turn pink!
- Add 1/2 cup of the cold water then stir well and taste test over a small amount of ice.
- At this point, it’s a matter of adjusting the water and sugar amount to taste. If you’re a fan of sweet lemonade, you’ll likely want to add more sugar. Adding more water also helps dilute the lemon’s tartness.
- Serve over ice. If you’d like to fancy it up, you can also garnish with lemon slices, fresh peach flowers, and/or edible herb leaves (such as mint, violet, etc).