What if lemonade had body? Not thickness from sugar or ice, but actual fruit holding it together. Three nectarines blended with cold water, maple syrup, and the juice of four lemons, then strained. The nectarine gives the lemonade a colour somewhere between gold and peach and a texture that coats the glass.
The maple syrup is the sweetener instead of white sugar. It softens the lemon without making the drink taste like maple. You adjust it to taste. Strain through a fine mesh to catch the pulp, and it pours clean.
Tips for Making Stone Fruit Lemonade
Use ripe nectarines
The nectarines need to be ripe enough that they blend smooth. Hard, under-ripe nectarines leave fibrous bits in the lemonade even after straining.
Remove the skin and pit before blending. The skin adds bitterness.
Strain thoroughly
The mesh strainer catches the pulp and any fibrous bits from the nectarines. Push the mixture through with the back of a spoon.
If you skip straining, the lemonade is thick and pulpy. Some people prefer it that way. It is a matter of texture preference.
Stone Fruit Lemonade
- Total Time: 5 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Sweet and tart nectarines brighten this refreshing lemonade.
Perfect for a hot summer day!
Ingredients
- 3 nectarines (skin and pit removed)
- 2 cups (473 ml) cold water
- 3 tbsp maple syrup
- Juice of 4 small lemons (you can use more or less, to taste)
Instructions
- Combine all ingredients in a blender and blend until smooth.
- Pour the mixture through a small mesh strainer to remove any pulp.
- Refrigerate until ready to drink.
Notes
- For a sweeter lemonade, add up to 1/4 cup more maple syrup; for a tarter taste, reduce to 2 tablespoons.
- If nectarines are not in season, substitute peaches or plums for a similar flavor profile.
- Store leftover lemonade in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Can I use peaches instead of nectarines?
Yes. Peaches and nectarines are interchangeable here. Plums also work but will change the colour to a darker purple-pink and add more tartness.
Why maple syrup instead of sugar?
Maple syrup dissolves instantly into the cold blended mixture. Granulated sugar would need to be made into a simple syrup first. The maple flavour is subtle and does not dominate.
How long does this keep?
Up to two days in the fridge in an airtight container. The nectarine pulp settles to the bottom overnight. Stir or shake before pouring.
