Start by washing and chopping 4 medium fresh peaches, leaving the peels on for added flavor. Cut them into smaller chunks to make blending easier.

In a blender, add the chopped peaches along with a 12-ounce can of frozen lemonade concentrate. Pour in 24 ounces of cold water.

Blend the peach and lemonade mixture on high speed for about 30-45 seconds, or until it reaches a smooth and creamy consistency.

Transfer the blended mixture into a shallow 9x11 inch glass cake pan. Spread it out evenly and cover with plastic wrap or a lid.

Allow the mixture to freeze for about 4 hours, watching for the slush to firm up but remain soft enough to scoop.

Once frozen, use a fork to scrape the mixture, creating fluffy, icy slush flakes. Scoop into glasses and garnish as desired.