1. Start by peeling your peaches. The easiest way is to score a small “X” at the bottom of each peach and drop them into boiling water for 30 seconds, then immediately into ice water. The skins should slip right off. Slice the peeled peaches and set aside.
2. In a blender, combine the sliced peaches and 1/2 cup of the water. Blend until smooth, about 1-2 minutes. If you prefer a chunkier texture, pulse gently instead.
3. Pour the peach puree through a fine mesh sieve or cheesecloth into a large pitcher to remove any pulp or skin bits. Use a spoon to press the puree through, extracting as much juice as possible.
4. Add the freshly squeezed lemon juice and granulated sugar to the pitcher. Stir thoroughly until the sugar dissolves. This step reminds me of Mama Lu’s hands stirring cornbread batter—steady and patient. If you’re using honey or maple syrup, stir until fully incorporated.
5. Pour in the remaining 3 1/2 cups of cold water and stir to combine. Taste and adjust sweetness or tartness to your liking by adding more sugar or lemon juice.
6. Add ice cubes to chill the lemonade quickly, or refrigerate for at least an hour before serving. This cooling time lets the flavors meld beautifully, much like how Mama Lu’s blackberry jam deepened overnight on the windowsill.
7. Serve in tall glasses garnished with fresh mint leaves if desired. The mint adds a refreshing aroma that’s like a little nod to the garden on our old farmhouse porch.

One little trick I’ve learned is to keep some peeled peach slices frozen ahead of time. Toss a handful into your glass for a chill factor that won’t water down your lemonade as ice would. It’s a small touch that brings a bit of that Blue Ridge summer magic to every sip.