Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup fresh peaches, pitted and sliced
- 1 cup sugar
- 1 cup water
- 4 cups cold water
- 1 cup lemon juice (about 6–8 lemons)
- 1/2 cup lemon-lime soda (optional)
- Fresh mint leaves (for garnish, optional)
Instructions
- Step 1: In a medium saucepan, combine 1 cup of water and the sugar. Stir over medium heat until the sugar dissolves completely. Remove from heat and let cool completely.
- Step 2: In a blender, combine the raspberries, peaches, and the cooled sugar syrup. Blend until smooth.
- Step 3: Strain the raspberry peach puree through a fine-mesh sieve to remove seeds and pulp, pressing gently on the solids to extract as much liquid as possible.
- Step 4: In a large pitcher, combine the strained puree, 4 cups of cold water, and the lemon juice. Stir well to combine.
- Step 5: Add lemon-lime soda (if using) and stir gently.
- Step 6: Chill the lemonade in the refrigerator for at least 30 minutes before serving. Garnish with fresh mint leaves, if desired.
Notes
- Store leftover lemonade in an airtight container in the refrigerator for up to 3 days.
- This lemonade is best served chilled, but if it gets slightly warm, a quick stir and a few ice cubes will refresh it.
- For an extra special touch, serve your Raspberry Peach Lemonade in mason jars with pretty straws and fresh raspberries as a garnish.
- To intensify the peach flavor, lightly roast the peach slices before blending for a deeper, more caramelized taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Smoothies
- Method: Stovetop
- Cuisine: American