- 8 cups lemonade
- 2 cans (5-1/2 ounces each) peach nectar or apricot nectar
- 1 cup frozen unsweetened sliced peaches
- Fresh mint sprigs, snapdragons and lemon balm
- In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade. Yield: About 2-1/2 quarts.
Originally published as Peachy Lemonade in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p227
Reviews for Peachy Lemonade
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review