This is another one of those lemonade recipes from the August 2013 issue of Cooking Light magazine. This one, though, with bourbon and peaches. Which made it practically irresistible to try given that it has peaches. And bourbon has been my drink of choice lately, well, for quite awhile actually.
This one was a little easier to put together than the blackberry vanilla vodka lemonade, although it took a bit longer. I also felt that this was proportioned better given all the water that was added. That made it feel like I was actually drinking lemonade, rather than some drink that happened to have lemon juice. But if you drank all of it, or even half of it, you still got a decent dose of the bourbon. Although it didn’t seem like you were drinking a lot. Very dangerous in that regard.
What really made this drink however, in my mind, was the mint. The drink ad a faint taste of mint which I felt really added to it and took it over the top. I will definitely be making this again.
- 4 cups water
- 2 cups peeled and diced peaches
- 1/4 cup fresh mint leaves
- 6 tablespoons sugar
- 1/2 cup lemon juice
- 1 cup bourbon
Combine water, peaches, mint and sugar in a saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and place in freezer for 30 minutes. (I poured it into another bowl first.)
Press though a fine mesh sieve in to a pitcher. NOTE – there wasn’t much the press out of the solids for me.
Add lemon juice and bourbon; stir to combine. Serve over ice.