Raspberry Peach Lemonade

Prepare time: 15 min
Cook: 5 min
Ready in: 25 min


Raspberry Peach Puree

  • 4 fresh peaches, pit them and cut into large chunks
  • 1 ¼ cups of water
  • 1 cup of fresh raspberries

Simple Syrup

  • ½ cup of water
  • ½ cup of granulated sugar


  • 1 ¼ cups of fresh lemon juice, from around 4 lemons
  • 7 cups of cold water
  • Ice cubes
  • More peach slices for garnish, optional
  • More raspberries for garnish, optional
  • Some mint springs for garnish, optional



1Let’s make the raspberry peach puree first. Prepare a blender or food processor, and add the peaches chunks, fresh raspberries, and water into the container. Process everything until it is well mixed and it turns to puree texture. Process for a few more seconds if you still find pieces of the chunks. When it is smooth, set aside.

2Prepare a large mixing bowl and place a sieve on top of it. Slowly pour the raspberry peach puree over the sieve. Using the back of a spoon, push the puree in the sieve so that it gets through it, leaving the skin in the sieve. Do it gradually if you have to, so the sieve isn’t too filled up while you need to push it. The puree will change into raspberry peach liquid. Discard the skin and set aside the mixing bowl.

3Prepare a small sauce pan. Toss in ½ cup of water and the granulated sugar in it. Heat the saucepan over medium heat and boil the water until all of the granulated sugar is dissolved well. Stir occasionally to make sure nothing sticks and the sugar dissolves faster. When the sugar is dissolved, boil the mixture for another 3 minutes or until it reaches syrupy texture. When it becomes syrup, remove from heat. Set aside to let it cool.

4When the syrup is cool, prepare a large pitcher. Toss the ice cubes in it, and add with the lemon juice and 7 cups of water. Stir until the lemon juice is well dissolved into the water. When it is well mixed, add the raspberry peach liquid and the simple syrup. Stir the mixture until it is well combined. Cover the pitcher and store it into the fridge to cool. Take it out when you are ready to serve, and serve in glasses. Garnish with peaches slices, extra raspberry, and mint leaves if desired.