Raspberry Peach Lemonade
This refreshing Homemade Raspberry Peach Lemonade combines tart lemons, sweet peaches, and bright raspberries in a stunning beverage that's perfect for hot days. Skip the store-bought versions and create this naturally colorful, perfectly balanced summer drink in just 20 minutes.
Ingredients
- 6-7 medium lemons should yield 1 cup of fresh juice
- 2 ripe peaches pitted and sliced
- 1 cup fresh raspberries frozen work too, but thaw first
- ¾ cup granulated sugar adjust to taste
- 4 cups cold water
- 1 cup ice cubes plus more for serving
- Fresh mint leaves for garnish optional
- Additional peach slices and raspberries for garnish optional
Instructions
- Make the simple syrup: Combine sugar with 1 cup of water in a small saucepan. Heat over medium heat, stirring occasionally until sugar completely dissolves (about 3-5 minutes). Remove from heat and let cool completely.
- Prepare the lemons: Roll lemons on the counter with firm pressure to help release juices. Cut in half and juice them until you have 1 cup of fresh lemon juice. Strain out seeds and pulp.
- Process the peaches: Place peach slices in a blender and pulse until smooth. Pour through a fine-mesh strainer into a bowl, pressing with a spoon to extract all the juice and discard solids.
- Process the raspberries: Repeat the same process with raspberries, blending until smooth and then straining to remove seeds.
- Combine the base: In a large pitcher, combine the lemon juice, strained peach puree, and about ¾ of the raspberry puree (reserve some for layering effects).
- Add remaining ingredients: Pour in the cooled simple syrup and remaining 3 cups of cold water. Stir well to combine.
- Create the gradient effect (optional): For a beautiful layered look, add ice to glasses, pour lemonade about ¾ full, then gently pour a small amount of the reserved raspberry puree on top. It will slowly sink, creating a beautiful ombre effect.
- Serve and garnish: Add ice to each glass, garnish with fresh mint leaves and fruit slices if desired, and serve immediately.
Notes
- For a smoother texture, double-strain your fruit purees through a fine-mesh sieve.
- This lemonade can be made up to 24 hours ahead and stored in the refrigerator, though the colors may blend over time.
- For a fizzy version, substitute half the water with sparkling water, adding just before serving.
- The lemonade base (without water) can be frozen as ice cubes to add to water later for a quick refresher.
- For adults, this makes an excellent base for cocktails – try adding vodka, white rum, or prosecco.