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Peach Nectar Lemonade

This summery and fresh peach nectar lemonade is simple to prepare and you can make it as sweet or as tangy as you want. Perfect to quench your thirst on a hot summer day!

Peach nectar lemonade in a mason jar garnished with lemon and basil.

It’s peach season and if you, like me, are looking for ways to take advantage of this delicious summer fruit then you’re gonna love this recipe!

This is a sort of peach lemonade but using peach nectar rather than peach syrup. Nectar is simply a juice made with the pulp of the fruit included.

To make peach nectar, chop up a couple of fresh peaches and simmer them in water along with some sugar until they are soft. Let it cool and steep for a few minutes then transfer to a blender. Finally, run it through a sieve to get out any leftover chunks of peel and it’s good to go.

Two glasses and a pitcher of peach nectar lemonade.

You can use this peach nectar for all sorts of mixed drinks, alcoholic and non- (peachmopolitan, anyone?), iced tea and this peach nectar lemonade.

While your peaches are simmering, juice a bunch of lemons. Four large lemons gave me one cup of juice. Pour the lemon juice into your strained peach nectar and add water to thin it out.

Give it a taste and add more sugar if you’ve got a sweet tooth (and also depending on how sweet your peaches are). I’m more of a savory-sour person than sweet so the half cup I added to the simmering peaches was enough for me, but it’s up to you and your taste.

Peach nectar lemonade in a mason jar with peach slices.

Chill the lemonade in the fridge for a few hours then serve. If you want you can jazz it up with some lemon and peach slices and a spring of mint or basil.

Peach Nectar Lemonade

Print Recipe
Serves: 6 Cooking Time: 15 minutes + chilling Total Cost: $3.47 Cost per serving: $0.58


  • 3 peaches (about 3 cups chopped/485 grams) - $1.16
  • 3 – 4 cups (700 – 950 ml) water, divided - $0.00
  • ½ - ¾ cup (100 – 150 grams) sugar - $0.16
  • 1 cup (240 ml) lemon juice (about 4 large lemons) - $2.15



Chop two and a half of the peaches into about one inch (2.5 cm) cubes. The other half of the peach is for slicing and garnishing.


Place the chopped peaches with 2 cups of the water and ½ cup of the sugar in a pot. Bring to a boil then reduce to a gentle simmer and simmer for 5 minutes or until the peaches are soft. Remove from the heat and allow to cool and steep for 10 minutes.


Meanwhile juice the lemons. You can reserve a couple slices for garnish if you like.


Transfer the contents of the pot of cooked peaches (with the liquid) to a blender and blend until smooth. Be sure to leave the lid of the blender partially open for steam to escape as you blend. Pour into a sieve over a large bowl and strain out the skin and pulp.


Add the lemon juice and an additional cup of water into the peach nectar. Taste and add more sugar if you want it sweeter and/or more water if you want it thinner.


Refrigerate until chilled then serve over ice and garnished with the peach and lemon slices and your favourite herb (optional).

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1 Comment

  • Reply
    August 1, 2018 at 6:10 am

    Nice recipe. Peaches by me are $1 each on sale,so a lot more expensive,but might still give this a try.

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