Raspberry Peach Lemonade Summer (Print Version)
# Ingredients:
→ Raspberry Peach Puree
01 -
4 fresh peaches, pitted and diced into large chunks
02 -
130 grams fresh raspberries
03 -
310 millilitres water
→ Simple Syrup
04 -
100 grams granulated sugar
05 -
120 millilitres water
→ Lemonade Base
06 -
1.65 litres cold water
07 -
310 millilitres fresh lemon juice
08 -
Ice cubes, as needed
→ Garnishes (Optional)
09 -
Additional raspberries
10 -
Additional peach slices
11 -
Fresh mint sprigs
# Instructions:
01 -
Combine diced peaches, fresh raspberries, and 310 millilitres water in a blender or food processor. Blend until completely smooth.
02 -
Set a fine-mesh sieve over a large mixing bowl and pour in the peach-raspberry puree. Use the back of a spoon to press the puree through, extracting as much liquid as possible. Discard the remaining seeds and skins.
03 -
In a small saucepan, combine granulated sugar and 120 millilitres water. Heat over medium, stirring occasionally, until the sugar fully dissolves. Allow to gently boil for approximately 3 minutes, until slightly thickened. Remove from heat and let cool briefly.
04 -
In a large pitcher, combine 1.65 litres cold water, fresh lemon juice, and ice cubes. Stir well. Add the strained fruit puree and cooled simple syrup. Mix thoroughly to combine.
05 -
Refrigerate the lemonade until well chilled. Serve over ice and garnish with additional raspberries, peach slices, and mint sprigs as desired.
# Notes:
01 -
Adjust sweetness by adding more or less simple syrup to taste.