Canning season is here and I’ve already been hard at work putting up gorgeous fruit and pickled vegetables, but I’m running out of shelf space. When I took up canning, I was so impressed with the result and my own hard work that I tended to hoard the results. I treated each can like a treasure that could only be unearthed on an occasion so special it never came. Which now means that I not only have no shelf space, but I have a bunch of canned fruit that is about to reach its expiration date.
I’m still working on getting my family to just eat fruit, it’s a daily battle around here to get anybody to eat anything good for them, so I wanted to come up with a way to use up my canned peaches that everyone could enjoy. This recipe is super simple, but perfect for summer.
1 can of peaches in syrup
2 C sugar
2 C water
2 C fresh lemon juice
In a saucepan, add the sugar and water and heat until dissolved. Remove from heat and pour into a pitcher. Add lemon juice.
Pour the can of peaches, and all it’s juices, into a blender and liquify it. Add to the pitcher.
Now add cold water to fill up the pitcher, or until it’s as sweet as you like it. If you like it super sweet, just add less water. Serve cold and over ice.
The flavors intensify as it chills in the fridge, so try to exercise restraint and let it get good and cold. You get a great lemonade with a fresh peach aftertaste. I’ve been drinking this non-stop and wishing for a porch and a rocking chair.