This lemonade combines the sweet aroma of ripe peaches with the fresh, slightly peppery spice of basil. The drink is perfect for warm days, but also serves as a non-alcoholic base for creative variations. The combination of fruit and herbs makes it a true summer highlight – not too sweet, not too tart, simply balanced.
And this is what you need for the Peach-Basil Lemonade
4 ripe peaches (approx. 400 g)
1 handful fresh basil leaves (approx. 10 g)
Juice of 2 lemons (approx. 6 cl)
4 tbsp sugar (approx. 50 g)
1 litre still water
Ice cubes
What matters here
The trick lies in the timing: chop the basil just before blending to preserve its aroma. And don’t strain the purée too much – a few fruit pieces give the drink texture. If the lemonade tastes too sweet, simply adjust with a little extra lemon juice. For a fizzier version, stir in a splash of soda water.
Variations
- Peach-Basil Spritz — For an alcoholic version, mix 4 cl white rum or London Dry Gin into the peach purée and top up with 10 cl Prosecco or sparkling wine. Garnish with a basil leaf.
- Ginger-Peach Lemonade — Instead of basil, purée 2 cm fresh ginger. Pairs perfectly with a pinch of chilli or a dash of Bourbon Whiskey.
Frequently Asked Questions
Can I prepare the lemonade in advance?
Yes, but mix the purée with water and ice just before serving. Otherwise, it will become watery. The purée will keep in the refrigerator for about 12 hours.
Which peaches work best?
Ripe but firm peaches with plenty of flesh. Overly soft fruit makes the lemonade mushy. Nectarines also work but are slightly less aromatic.
Can I replace the sugar with honey?
Yes, but honey changes the flavour. Use liquid honey and slightly reduce the quantity, as it is sweeter. About 3 tbsp should suffice.
