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 slices (for garnish)
- Fresh mint sprigs (for garnish)
Instructions
- Step 1: In a medium saucepan, combine 1 cup water and sugar. Stir over medium heat until sugar dissolves completely. Bring to a simmer, stirring occasionally. Remove from heat and let cool completely.
- Step 2: In a blender, combine raspberries, peaches, and the cooled sugar syrup. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove seeds and pulp, pressing gently on the solids to extract as much liquid as possible.
- Step 3: In a large pitcher, combine the strained raspberry peach puree, 4 cups of cold water, and lemon juice. Stir well to combine.
- Step 4: Refrigerate for at least 2 hours to allow the flavors to meld.
- Step 5: Before serving, pour the lemonade into glasses filled with ice. Garnish with lemon slices and fresh mint sprigs.
Notes
- Store leftover lemonade in an airtight container in the refrigerator for up to 3 days.
- This lemonade is best served chilled, but a quick stir at room temperature will refresh it without reheating.
- For an extra special touch, rim your glasses with sugar before pouring in the lemonade.
- To intensify the peach flavor, slightly bruise the peaches before blending for a more concentrated puree.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American