I’m sharing a Peach Lemonade made with lemonade concentrate and fresh or frozen peaches that becomes a simple, easily spikable frozen slush.
I think I found the simplest way to make summer better: add frozen peaches to frozen lemonade concentrate and toss it in the blender. I was kind of skeptical at first, but the result is bright, a little tart and oddly addictive.
It tastes like the mashup of Peach Frozen Drinks and a Frozen Peach Daiquiri Recipe, but way less tricksy. I wont pretend its fancy, and you can totally imagine tweaking it later if you want, but even straight up this is the kind of thing you keep making until the pitcher is gone.
Ingredients
- Frozen lemonade concentrate brings tangy lemon punch, quick sweetness, vitamins but also added sugar.
- Frozen peaches give fruity sweetness, fiber and vitamin A, help thicken texture naturally.
- Ice chills and thins, creates slush texture, zero calories, dilutes sweetness slightly.
- Simple syrup or honey sweetens, honey adds flavor and tiny nutrients, syrup mixes smoother.
- Vodka or light rum optional, adds warmth and buzz, little flavor when mixed.
- Lemon slices brighten aroma and look, a zesty pop that boosts tanginess.
- Fresh mint sprigs garnish with cool herbal lift, tiny antioxidants, smells amazing.
Ingredient Quantities
- 1 12 ounce can frozen lemonade concentrate, thawed
- 2 cups cold water
- 2 to 3 cups frozen peaches, packed slightly or about 3 medium fresh peaches peeled and sliced
- 2 cups ice
- 2 tablespoons simple syrup or honey optional
- 6 ounces vodka or light rum optional to spike it
- Lemon slices for garnish optional
- Fresh mint sprigs for garnish optional
How to Make this
1. Make sure the lemonade concentrate is fully thawed, then pour the 12 ounce can into a blender and add 2 cups cold water — start with 2 cups, you can add a bit more later if it’s too strong.
2. Add 2 to 3 cups frozen peaches packed slightly, or about 3 medium fresh peaches peeled and sliced; if you use fresh peaches add the full 2 cups ice, if you use frozen peaches you can cut the ice back a bit so it doesn’t get too watered down.
3. Toss in 2 cups ice (or less if your peaches are frozen and icy already) and 2 tablespoons simple syrup or honey if you want it sweeter, but taste before adding too much because the concentrate is already sweet.
4. If you want to spike it, pour in up to 6 ounces vodka or light rum now, or leave the bottles out and let people add their own to taste.
5. Put the lid on and blend on high until completely smooth, stopping once or twice to scrape down the sides with a spatula; if the blender struggles add a tablespoon or two of water to help it move.
6. Taste the mixture, adjust sweetness with more syrup or honey, or thin it with a little extra water if it’s too thick; if you added alcohol and it tastes boozy, a splash more water or a few extra ice cubes will mellow it out.
7. If you want chunkier frozen peach bits, pulse a few times instead of blending fully smooth, otherwise keep it silky and slushy.
8. Pour into chilled glasses, using a spoon for any thick bits, and garnish with lemon slices, fresh mint sprigs, and a peach slice if you saved one.
9. Serve immediately for best slushy texture, or freeze in a shallow pan for 20 to 30 minutes if you want it stiffer before serving; leftovers can be stored in the freezer and re-blended later.
10. Tip: freeze a few extra peach slices to use instead of ice, that way it stays extra peachy without getting watered down, and if you rim the glass with sugar it makes it feel extra fancy.
Equipment Needed
1. Blender (high speed is best but any blender that can crush ice will work)
2. 2-cup liquid measuring cup plus 1/4 and 1 tablespoon measuring spoons for the syrup
3. Can opener or small sharp knife to get the lemonade can open
4. Cutting board and a chef’s knife for slicing peaches
5. Vegetable peeler if you want peeled peaches, or just leave the skin on if you’re lazy
6. Rubber spatula to scrape the sides and a long spoon for tasting and serving
7. Ice scoop or an extra measuring cup for adding ice
8. Chilled glasses and a shallow pan or tray if you wanna firm the slush in the freezer first
FAQ
The Easiest Frozen Peach Lemonade Recipe! Substitutions and Variations
- Frozen lemonade concentrate: swap with 1 cup fresh lemon juice plus 3/4 cup simple syrup then top with 2 cups cold water, or use 12 ounces lemon lime soda for a sweeter fizzy twist.
- 2 cups cold water: use sparkling water or club soda for fizz, or try iced green tea for a lighter, slightly herbal note.
- Frozen peaches: use frozen mango chunks, drained canned peaches, or fresh nectarines or apricots; if you use fresh, freeze them a bit or add extra ice so the blender gets that slushy texture.
- 6 ounces vodka or light rum: swap for tequila blanco, gin, or peach schnapps for more fruit forward flavor, or leave it out for a non alcoholic version and add a touch more simple syrup if needed.
Pro Tips
1) Freeze peach slices ahead of time and use them instead of plain ice, that way the drink stays peachy instead of getting watered down. Don’t pack them in one block or they’ll be a pain to break up, lay them single layer on a tray or freeze in a zip top bag with the air pressed out.
2) Add the liquids to the blender first then the fruit and ice, this helps the blades catch and keeps your blender from stalling. If it does stall try pulsing a few times, then scrape the sides and give it another go, or add a tablespoon of cold water to get things moving.
3) If you plan to spike it, pour in half the booze first and taste before adding more, alcohol thins and mutes sweetness so start conservative. Also remember boozy slush freezes softer so chill longer if you want a firmer texture.
4) Taste before you sweeten, the concentrate is already sweet. A tiny pinch of salt or a little lemon zest will make the peach flavor pop without more sugar, and a touch of honey will round out acidity if needed but dont overdo it.
5) For make ahead serving freeze the blended slush in a shallow pan for 20 to 30 minutes then scrape with a fork to fluff, that gives a fresher slushy texture. Leftovers reblend easily from frozen so scoop into a blender cup and pulse a few times when you want more.
The Easiest Frozen Peach Lemonade Recipe!
I’m sharing a Peach Lemonade made with lemonade concentrate and fresh or frozen peaches that becomes a simple, easily spikable frozen slush.
6
servings
85
kcal
Equipment: 1. Blender (high speed is best but any blender that can crush ice will work)
2. 2-cup liquid measuring cup plus 1/4 and 1 tablespoon measuring spoons for the syrup
3. Can opener or small sharp knife to get the lemonade can open
4. Cutting board and a chef’s knife for slicing peaches
5. Vegetable peeler if you want peeled peaches, or just leave the skin on if you’re lazy
6. Rubber spatula to scrape the sides and a long spoon for tasting and serving
7. Ice scoop or an extra measuring cup for adding ice
8. Chilled glasses and a shallow pan or tray if you wanna firm the slush in the freezer first
Ingredients
1 12 ounce can frozen lemonade concentrate, thawed
2 cups cold water
2 to 3 cups frozen peaches, packed slightly or about 3 medium fresh peaches peeled and sliced
2 cups ice
2 tablespoons simple syrup or honey optional
6 ounces vodka or light rum optional to spike it
Lemon slices for garnish optional
Fresh mint sprigs for garnish optional
Directions
- Make sure the lemonade concentrate is fully thawed, then pour the 12 ounce can into a blender and add 2 cups cold water — start with 2 cups, you can add a bit more later if it's too strong.
- Add 2 to 3 cups frozen peaches packed slightly, or about 3 medium fresh peaches peeled and sliced; if you use fresh peaches add the full 2 cups ice, if you use frozen peaches you can cut the ice back a bit so it doesn't get too watered down.
- Toss in 2 cups ice (or less if your peaches are frozen and icy already) and 2 tablespoons simple syrup or honey if you want it sweeter, but taste before adding too much because the concentrate is already sweet.
- If you want to spike it, pour in up to 6 ounces vodka or light rum now, or leave the bottles out and let people add their own to taste.
- Put the lid on and blend on high until completely smooth, stopping once or twice to scrape down the sides with a spatula; if the blender struggles add a tablespoon or two of water to help it move.
- Taste the mixture, adjust sweetness with more syrup or honey, or thin it with a little extra water if it's too thick; if you added alcohol and it tastes boozy, a splash more water or a few extra ice cubes will mellow it out.
- If you want chunkier frozen peach bits, pulse a few times instead of blending fully smooth, otherwise keep it silky and slushy.
- Pour into chilled glasses, using a spoon for any thick bits, and garnish with lemon slices, fresh mint sprigs, and a peach slice if you saved one.
- Serve immediately for best slushy texture, or freeze in a shallow pan for 20 to 30 minutes if you want it stiffer before serving; leftovers can be stored in the freezer and re-blended later.
- Tip: freeze a few extra peach slices to use instead of ice, that way it stays extra peachy without getting watered down, and if you rim the glass with sugar it makes it feel extra fancy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 241g
- Total number of serves: 6
- Calories: 85kcal
- Fat: 0.2g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 8mg
- Potassium: 122mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 20g
- Protein: 0.6g
- Vitamin A: 220IU
- Vitamin C: 7.5mg
- Calcium: 7mg
- Iron: 0.2mg
