Are you sensing a theme here? I picked up peaches over the weekend and just ran with it. Tuesday’s peach crumble smoothie bowl was super healthy (gluten-free, wheat-free AND vegan) so to balance it all out, today really just had to have some bourbon in it. It’s only fair, right?
Probably one of my favorite things to do in the kitchen is to make simple syrups. Don’t know why but the whole process is just therapeutic. Maybe because it’s minimal effort yet makes me feel like I just adulted so hard? Make a batch on Sunday evening when you’re meal prepping and you are cocktail-ready until next Sunday. My favorite simple syrup would have to be peach because let’s be honest, bellinis >> mimosas. There, I said it.
But it’s not Sunday yet so I held off on the bellinis and instead opted for a peach bourbon lemonade. I’m a big fan of using lemonade as a mixer in the summer, I keep a pitcher of lemonade in my fridge to cool off from DC’s heat wave. So if, let’s say, a little peach simple syrup and bourbon “slip” into the lemonade, I’m okay with it…
- 1 cup sugar
- 1 cup water
- 1.5 cups peaches (I used frozen and let them thaw first)
- 1 cup bourbon
- ½ cup sugar
- 1 cup lemon juice
- 3 cups water
- To make the simple syrup, combine the sugar and water over medium heat, whisking until the sugar is dissolved.
- Add the peaches and lower heat to low. Let simmer for 15 minutes. Strain to remove peaches and let cool to room temperature.
- To make the lemonade, combine the sugar and ½ cup of water in a saucepan. Bring to a boil until sugar is dissolved and let cool.
- In a pitcher, combine the syrup and lemon juice with water, stir to combine. Add the bourbon and stir thoroughly.
- Add the peach simple syrup and serve over ice.
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