Ingredients
Scale
- Fresh raspberries 1 cup
- Fresh peaches 2 medium, pitted and sliced
- Lemon juice 1 cup (from about 6–8 lemons)
- Granulated sugar 1 cup
- Water 6 cups, divided
- Lemon slices for garnish
- Fresh mint sprigs for garnish
- Ice cubes as needed
Instructions
- Step 1: In a medium saucepan, combine 1 cup of water and the sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely to create a simple syrup.
- Step 2: In a blender, combine the raspberries, peaches, and 1 cup of water. Blend until smooth.
- Step 3: Strain the raspberry-peach mixture through a fine-mesh sieve into a pitcher, discarding the solids.
- Step 4: Add the cooled simple syrup, lemon juice, and the remaining 4 cups of water to the pitcher. Stir well to combine.
- Step 5: Refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve the raspberry peach lemonade over ice, garnished with lemon slices and fresh mint sprigs.
Notes
- Store leftover lemonade in the refrigerator for up to 3 days, but give it a good stir before serving as the fruit puree might settle.
- Since this lemonade is served cold, skip the reheating, just add more ice if needed to keep it perfectly chilled.
- For a festive touch, try freezing some of the lemonade in ice cube trays to add a burst of extra flavor without watering it down.
- To get the most juice from your lemons, roll them firmly on the counter before cutting and squeezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American