Bursting with juicy peaches, tart raspberries, and freshly squeezed lemon juice, this refreshing lemonade is sunshine in a glass.
☀️ A Summer Sipper You’ll Make on Repeat
There’s something magical about the first sip of homemade lemonade on a hot day. The bright citrus zing hits your tongue, followed by a soft, fruity sweetness that feels like a cool breeze on a sun-drenched afternoon. This Raspberry Peach Lemonade is a twist on the classic, blending ripe peaches and tangy raspberries for a drink that’s vibrant, refreshing, and just the right balance of tart and sweet.
I made this for the first time during a backyard BBQ when store-bought lemonade just didn’t feel special enough. I had some fresh peaches ripening on the counter and a carton of raspberries begging to be used. One quick syrup later, and I had a pitcher of the prettiest pink lemonade I’d ever seen—fruity, slightly floral, and incredibly thirst-quenching. Now, it’s my go-to all summer long.
🍓 Key Ingredients (and Why They Matter)
Fresh Peaches
Peaches bring natural sweetness and a mellow, floral fruit flavor. Use ripe, soft peaches for the juiciest syrup. No need to peel—just slice and simmer!
Raspberries
These add a gorgeous ruby hue and tart bite to balance the sweetness. Frozen raspberries work just as well if fresh aren’t available.
Fresh Lemon Juice
Lemon is the zingy backbone of any good lemonade. Freshly squeezed juice is a must—bottled just doesn’t compare.
Sugar
Used to make a simple syrup with the fruit, sugar dissolves easily and gives body to the drink. Adjust the amount depending on how sweet you like it.
Water
The base of the lemonade—filtered water is best for a clean, fresh flavor.
Optional: Sparkling Water
Add this for a fizzy twist! It gives the lemonade a soda-like refreshment without the added junk.
👩🍳 Step-by-Step Instructions
- Make the Fruit Syrup
In a saucepan, combine 2 chopped peaches, 1 cup raspberries, ¾ cup sugar, and 1 cup water. Bring to a simmer and mash the fruit gently. Cook for about 10 minutes until the fruit is soft and syrupy. - Strain the Syrup
Use a fine mesh strainer to strain the mixture into a bowl or jar, pressing the fruit to extract all the juices. Discard the pulp or save it for smoothies. - Juice the Lemons
Squeeze ¾ cup fresh lemon juice (about 4–5 lemons) and strain to remove seeds. The fresher, the better! - Combine the Lemonade
In a large pitcher, mix the fruit syrup with the lemon juice and 3–4 cups of cold water, depending on how concentrated you like it. Stir well and taste to adjust sweetness or tartness. - Chill and Serve
Refrigerate for at least an hour or serve immediately over ice. Garnish with fresh raspberries, peach slices, or lemon wedges for a festive look.
🍹 Serving Suggestions
- Serve in mason jars or tall glasses over crushed ice for maximum chill.
- Garnish with fresh mint, lemon slices, or a skewer of fruit for a fancy touch.
- Pair it with grilled chicken, summer salads, or light pasta dishes.
- For a crowd, serve it in a large drink dispenser with floating fruit and mint leaves.
Hosting a brunch? Add a splash of sparkling wine for a fruity mimosa twist!
❄️ Storage & Reheating Tips
Refrigeration
- Store leftover lemonade in a sealed pitcher or bottle in the fridge for up to 5 days.
- Stir before serving, as natural separation is normal.
Freezing
- Freeze in ice cube trays and use the cubes to chill future lemonade without watering it down.
- You can also freeze the fruit syrup separately and thaw as needed to make fresh batches.
Tip: Add frozen raspberries and peach slices instead of ice to keep drinks cold without diluting flavor!
💬 Final Thoughts
This Homemade Raspberry Peach Lemonade is more than just a drink—it’s a whole summer vibe. With its bold color, bright flavor, and easy prep, it’s a showstopper whether you’re lounging solo or hosting a backyard bash.
Try it once and you’ll be hooked. It’s fruity, tart, refreshing, and oh-so-pretty. Leave a comment if you’ve made it—or give it your own twist and let me know!
Print
Homemade Raspberry Peach Lemonade – A Sweet Sip of Summer Bliss
- Total Time: 20 minutes
- Yield: 6–8 glasses 1x
Description
A bright, fruity lemonade made with real peaches, raspberries, and fresh lemon juice—perfect for summer sipping.
Ingredients
2 ripe peaches, chopped
1 cup raspberries
¾ cup sugar
1 cup water (for syrup)
¾ cup lemon juice (freshly squeezed)
3–4 cups cold water (for lemonade)
Optional: mint, fruit slices, sparkling water
Instructions
Combine peaches, raspberries, sugar, and 1 cup water in a saucepan. Simmer 10 minutes.
Strain the syrup and discard the solids.
Squeeze lemons and strain out seeds.
In a pitcher, mix lemon juice, fruit syrup, and 3–4 cups cold water.
Chill or serve over ice with fresh garnishes.
Nutrition
- Serving Size: 6–8 glasses
- Calories: 110
- Sugar: 24g
- Carbohydrates: 28g
- Protein: 0.5g
FAQ: Raspberry Peach Lemonade
Can I use frozen fruit?
Yes! Both peaches and raspberries freeze beautifully. Just simmer a few minutes longer for frozen fruit.
Can I make it sugar-free?
Try swapping sugar for monk fruit sweetener or stevia, though flavor and thickness may vary slightly.
How can I make it fizzy?
Replace some of the cold water with sparkling water or club soda just before serving.
Can I turn this into a cocktail?
Absolutely! Add vodka, gin, or white rum to taste for a grown-up twist.
What if my lemonade is too tart?
Add a splash more water or a little extra syrup to mellow it out.