Ingredients
Scale
- 1 cup fresh raspberries
- 2 ripe peaches, pitted and sliced
- 1 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 4 cups water
- Ice cubes, as needed
- Lemon slices, for garnish
- Fresh raspberries, for garnish
Instructions
- Step 1: In a saucepan, combine the raspberries, sliced peaches, sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring occasionally, until the fruit is softened and the sugar is dissolved (about 5-7 minutes).
- Step 2: Remove the saucepan from the heat and mash the fruit mixture with a potato masher or fork.
- Step 3: Strain the fruit mixture through a fine-mesh sieve into a pitcher, pressing on the solids to extract as much juice as possible. Discard the solids.
- Step 4: Add the lemon juice and remaining 3 cups of water to the pitcher. Stir well to combine.
- Step 5: Refrigerate the lemonade for at least 30 minutes to chill.
- Step 6: Serve the raspberry peach lemonade over ice, garnished with lemon slices and fresh raspberries.
Notes
- Store any leftover lemonade in an airtight container in the refrigerator for up to 3 days, though the flavor is best enjoyed within the first 24 hours.
- While best served chilled, you can add a splash of warm water if the lemonade is too cold straight from the fridge.
- For an extra-special presentation, try freezing fresh raspberries in your ice cubes for a pop of color and flavor.
- Chef's tip: Taste the lemonade after chilling and adjust the sweetness with a touch of simple syrup or honey if needed, as fruit sweetness can vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American