Ingredients:

  • 3 large ripe peaches (approx. 450g)
  • 1 cup (200g) organic cane sugar
  • 1 cup (240ml) filtered water
  • 1 large bunch fresh mint (approx. 15-20 leaves)
  • 1 1/2 cups (350ml) freshly squeezed lemon juice
  • 4.5 cups (1.1L) chilled filtered water
  • 1 pinch sea salt

Instructions:

  1. Slice 3 large ripe peaches. Note: Keep the skins on; they hold a ton of pectin and color for the syrup.
  2. Combine peaches, 1 cup cane sugar, and 1 cup water in a saucepan.
  3. Simmer over medium heat for 10 minutes until peaches are slumped and translucent.
  4. Bruise 15-20 mint leaves by gently pressing them with a spoon.
  5. Steep the mint in the hot peach syrup off the heat for 15 minutes.
  6. Strain the mixture through a fine sieve into a bowl, pressing the solids until every drop of velvety syrup is extracted.
  7. Squeeze 1.5 cups of lemon juice into your large pitcher.
  8. Stir in the peach mint syrup and a pinch of sea salt.
  9. Dilute with 4.5 cups of chilled filtered water.
  10. Chill for at least 1 hours 30 mins until the pitcher feels icy to the touch.