Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup sliced fresh or frozen peaches
- 1 cup granulated sugar
- 1 cup hot water (for simple syrup)
- 3 cups cold water
- 1 cup fresh lemon juice (about 6–8 lemons)
- Ice cubes (for serving)
Instructions
- Step 1: Prepare the simple syrup by combining the granulated sugar and the hot water in a saucepan. Heat over medium heat, stirring until the sugar is completely dissolved and the mixture is clear. Remove from heat and allow to cool slightly.
- Step 2: Combine the raspberries and peach slices in a blender and process until completely smooth, scraping down the sides as necessary.
- Step 3: Pour the fruit purée into a large pitcher. Add the cooled simple syrup and the fresh lemon juice, stirring well to combine.
- Step 4: Pour in the 3 cups of cold water and mix thoroughly. Taste the lemonade and adjust the sweetness or tartness if desired by adding more cold water or a splash more lemon juice.
- Step 5: For smooth lemonade, strain the mixture through a fine-mesh sieve into a clean pitcher, pressing down on the fruit solids to extract all liquid. Chill the lemonade in the refrigerator for at least one hour before serving over glasses filled with ice.
Notes
- Store leftovers tightly covered in the refrigerator for up to 4 days, stirring vigorously before serving as the fruit solids may naturally settle.
- If the lemonade has been tightly chilled and tastes overly tart or concentrated, stir well and add a small amount of cold water until the flavor balance is perfectly restored.
- Elevate the presentation by garnishing each glass with a few fresh raspberry halves and a thin peach slice threaded onto the rim.
- For the absolute best texture and a clearer drink, always strain the finished beverage through a fine-mesh sieve to catch any residual seeds or pulp after blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American