Can I make raspberry peach lemonade with frozen fruit?

Yes! If fresh peaches or raspberries aren't in season, you can easily swap them for frozen ones. Just make sure to thaw the fruit completely before pureeing it to get the best flavor and the smoothest texture.

How do you remove the seeds for a smooth raspberry lemonade?

After blending the peaches, raspberries, and water into a puree, pour the mixture through a fine-mesh sieve over a mixing bowl. Use the back of a spoon to press the liquid through, which will easily catch and discard the leftover seeds and peach skin.

Can I use store-bought lemonade instead of making simple syrup?

Absolutely. If you are short on time, you can blend and strain the raspberry peach puree, then stir it directly into your favorite pre-made lemonade. This simple swap cuts the ingredient list down significantly!

How far in advance can I make homemade fruit lemonade?

You can prepare the fruit puree and the simple syrup ahead of time and keep them stored in the fridge. For the brightest flavor and maximum freshness, mix the syrups together with the cold water and fresh lemon juice right before you are ready to serve.

The Best Homemade Raspberry Peach Lemonade 15 Minutes

Homemade Raspberry Peach Lemonade

Print Recipe

This homemade Raspberry Peach Lemonade is perfectly sweet, tart, and completely refreshing.

Author: Maya
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 servings
Category: Beverage
Method: Blende
Cuisine: American
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

4 fresh peaches (pitted and roughly chopped)
1 cup fresh raspberries
1 ¼ cups water (for blending)
½ cup granulated sugar
½ cup water (for simple syrup)
1 ¼ cups fresh lemon juice (about 4-6 lemons)
7 cups cold water
Ice cubes, fresh mint, and extra fruit for garnish

Instructions

Make Simple Syrup: Combine ½ cup sugar and ½ cup water in a saucepan over medium heat. Stir until sugar dissolves (about 3-5 minutes). Let cool.
Blend Fruit: In a blender, combine peaches, raspberries, and 1 ¼ cups of water. Blend until totally smooth.
Strain: Pour the fruit puree through a fine-mesh sieve into a bowl. Use a spoon to press the liquid through, discarding the seeds and skins.
Mix: In a large pitcher, combine the strained fruit puree, cooled simple syrup, fresh lemon juice, and 7 cups of cold water. Stir well.
Serve: Serve over ice, garnished with fresh mint, peach slices, and whole raspberries.

Notes

Time-Saver: You can make the simple syrup and fruit puree up to 3 days in advance. Keep them in sealed jars in the fridge.
Sweetness: Taste your lemonade before serving. Lemons vary in tartness, so add a splash of water or a tiny bit more sugar if needed!

Find it online: https://www.endrecipes.com/homemade-raspberry-peach-lemonade/