Slice up a few extra peaches to garnish the pitcher and glasses.
1 cup plus 1 to 2 tbsp. granulated sugar
2 cups water
4 ripe peaches, peeled, pits removed
1 1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including
pulp but not seeds)
First, make a simple syrup by combining 1 cup sugar and water in a saucepan over
medium heat, stirring until the mixture boils. Lower the heat and allow the
syrup to simmer for another minute. Remove from heat and let cool. In a blender
or food processor, puree the peaches with 1 to 2 tablespoons of sugar, depending
on how sweet the peaches are. In a pitcher, combine the cooled syrup, lemon
juice and peach puree. To serve, pour 1/4 to 1/3 cup of base into a glass and
fill with water. Makes base for 12 servings.