Homemade Roasted Peach Lemonade

Directions

• Preheat oven to 400 F. Put the halved and pitted peaches on a baking sheet cut side up. Sprinkle the 1 tbsp of sugar on the peaches. Bake for 25 minutes.
• In the meantime, prep the simple syrup. In a small saucepan on medium heat, add 1 cup of water and the remaining cane sugar. Once all the sugar has dissolved – about 5 minutes – take the saucepan off the heat and allow it to cool.
• Juice all the lemons into a small bowl and strain out the seeds.
• Peel and blend the peaches. Once the peaches have come out of the oven and are cool enough to touch, you should be able to effortlessly remove the skins. Blend the skinless peaches with the lemon juice. At this point, you can strain the mixture if desired – I choose not to.
• Combine it all. In a large pitcher (I used a 64 oz. mason jar), add the remaining 5 cups of water, the simple syrup and the peach/lemon mix and stir with a wooden spoon. Serve over ice or transfer to the fridge until ready to drink. Enjoy!