Refreshing Peach Lemonade
A bright, tasty, refreshing lemonade for a hot summer. This delicious homemade lemonade made from fresh peaches and lemons will delight you and your family on a hot, sunny day. :) Serve chilled, ideally over ice.
nordia
Recipe author
Refreshing Peach Lemonade
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
11 g
45 kcal
GI:
36
/
0
/
64
- Dice the peaches, put them in a saucepan, add the sugar and water, and cook over medium heat for 5–7 minutes. Blend into a purée and let it cool. Squeeze the juice from 2 lemons and strain it through a sieve. Strain the cooled peach purée through a sieve too. Pour the peach mixture, lemon juice, and water into a pitcher and stir well.
- The peach is the fruit of a tree in the rose family (Rosaceae). Its closest relative is the almond — even their aromas are remarkably similar. Peach skin comes in many colors: yellow with a bright red blush, orange-yellow, golden, greenish-white, pink, red, and more. By flesh color, peaches are yellow- or white-fleshed, with red-fleshed fruit being the rarest. The skin can be fuzzy or smooth. Fuzzy (velvety) peaches split into "true" peaches (where the pit comes away from the flesh freely) and clingstone pavias (where it doesn't). Smooth-skinned types divide into nectarines (freestone) and brugnons/violettes (clingstone).
- Freestone peaches are juicier and more tender, with looser flesh and less pectin (the gelling agent) — these are best eaten fresh, juiced, or dried. Clingstone peaches have firmer, drier flesh and are better suited to compotes, jams, preserves, and marmalade.
- For a long time Persia (Iran) was thought to be the peach's homeland, which is where its name came from. Later, though, scientists established that the fruit actually originated in China. From there it spread first to Persia, and then, during the campaigns of Alexander the Great, to Greece. Rome encountered the fruit in the 1st century AD, and Gaul a little later. By then its fruit had reached the size of a large apple. After the barbarian invasions and the fall of the Roman Empire, however, the peach went wild and shrank again. Europeans resumed cultivating it in the 16th century and only managed to "enlarge" it again three centuries later.
- Europeans brought the peach to America, where it spread so widely that travelers took it for a native plant. In Russia, peach trees were only cultivated starting in the 18th century, and only in the southern regions. Today peaches are still found mainly in southern Russia, though especially cold-hardy varieties also grow in central gardens, where they're valued mostly as ornamentals for their lovely blossoms (since a real harvest there is possible only in especially favorable years). They're grown in greenhouses too, of course.
- Peaches are widely eaten fresh, as everyone knows. Fresh and cooked, they can form the base of fruit salads and soups, or fillings and decorations for pies, cupcakes, cookies, and cakes. Peaches are boiled, dried, candied, canned, baked, and even braised (for example with pork or lamb, which the peach gives a distinctive flavor).
- They're also excellent for processing: peaches go into all kinds of preserves, jams, desserts, jellies, soufflés, ice cream, marmalade, fruit syrup (bekmes), compotes, juices, syrups, and cocktails (including alcoholic ones). Dried peaches are considered very wholesome, though they're less popular here than other dried fruits. In several countries (France, England, etc.) liqueurs are made from peach pits — for instance, the famous French apricotine.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Water - 0 kcal/100g
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