Start by making the peach syrup. Add the chopped peaches, sugar, and 2 cups of water into a medium saucepan. Heat it over medium-high heat until it starts to boil, stirring frequently to prevent sticking. Once boiling, lower the heat and let it simmer for about 10 minutes. The peaches should soften and become mushy, releasing all their flavors into the water. After simmering, take it off the heat and cool it for about 30 minutes. Then, use a fine mesh sieve to strain the mixture, keeping the liquid and discarding the solids. Your sweet and fragrant peach syrup is ready!

While the peach syrup cools, juice the lemons. I prefer using a handheld juicer to get the maximum juice with minimal mess. If you zest the lemons before juicing, you can save the zest for garnishing or other recipes. Aim for about ⅓ cup of lemon juice.

Now, it’s time to bring the flavors together! In a large pitcher, mix the peach syrup, fresh lemon juice, and 3 cups of water. Stir it well to ensure everything is evenly combined. At this stage, give it a quick taste test. You can adjust the sweetness, tartness, or water levels based on your preference.

For the best experience, refrigerate the peach lemonade for at least an hour to allow it to cool and the flavors to meld. Serve it over ice in a glass, garnished with mint leaves, lemon slices, or a fresh peach wedge. This step elevates both the taste and presentation. If you like a bit of fizz, substitute sparkling water for regular water.