Homemade Raspberry Peach Lemonade Recipe

There’s something undeniably refreshing about a glass of homemade raspberry peach lemonade on a warm afternoon. With its vibrant pink hue, the sweet aroma of ripe peaches, and the tart pop of fresh raspberries, this drink feels like summer in a glass.

I first made this recipe after a trip to the farmer’s market where I scored a basket of sun-ripened peaches and ruby-red raspberries. What started as a way to use up some extra fruit quickly became a family staple—perfect for backyard BBQs, Sunday brunch, or just cooling off after a day in the sun.

Whether you're hosting a gathering or just craving a thirst-quencher with a twist, this homemade raspberry peach lemonade is the sweet-tart sipper you didn’t know you needed. Let’s dive in.

Why You’ll Love This Raspberry Peach Lemonade

Get ready to meet your new favorite summer drink. This raspberry peach lemonade is as easy to make as it is beautiful—and it’s sure to become a hit with friends and family alike.

First off, it’s bursting with real fruit flavor. Forget the store-bought concentrates—this recipe uses fresh peaches and raspberries for a naturally sweet and tangy balance that’s totally crave-worthy.

It’s also incredibly easy to whip up. With just a bit of blending, boiling, and stirring, you’ll have a big pitcher of lemonade in under 20 minutes. No fancy tools required—just simple ingredients and big flavor.

Budget-friendly? You bet. Especially when peaches and berries are in season, you can make a full pitcher for the cost of one fancy café drink.

And if you're all about customization, this lemonade is super versatile. Want it sweeter? Add more honey or sugar. Prefer it fizzy? Swap still water for sparkling. You can even turn it into a cocktail with a splash of vodka or prosecco!

Now let’s talk ingredients and how each one brings this recipe to life.

Ingredients Notes

This lemonade shines because of its use of fresh, seasonal ingredients. Here’s what makes it special and a few notes on how to get the most from each component.

Fresh peaches are the heart of this recipe. Look for ones that are fragrant and slightly soft to the touch—they’ll be sweeter and easier to blend. If peaches aren't in season, you can use frozen slices—just thaw them first for the best texture and flavor.

Raspberries bring a bright, tangy counterpoint to the peaches. They not only add flavor but give the lemonade its signature pink hue. Fresh is ideal, but frozen raspberries work in a pinch—just be sure to strain well to remove the seeds.

Lemons are obviously key here, and using fresh-squeezed juice makes all the difference. You’ll need about 4-5 medium lemons to get the amount of juice required. Don’t skip the zest if you want an extra punch of citrus flavor!

Honey or sugar adds the sweetness. I like using honey because it adds a floral note that complements the peaches beautifully, but granulated sugar will do just fine. Start with less and adjust to taste—especially if your fruit is super ripe.

For equipment, you’ll want a blender or food processor, a fine-mesh sieve, and a large pitcher. A citrus juicer is handy but not essential.

How To Make This Raspberry Peach Lemonade

Making this refreshing lemonade is easier than you think, and the results are so rewarding. Here’s how to bring it all together step-by-step.

Start by prepping your fruit. Wash and slice the peaches, removing the pits, and rinse the raspberries well. If you’re using fresh peaches with skin, you can leave it on—blending and straining will take care of texture.

Add the peaches and raspberries to your blender along with a little water to help them break down. Blend until the mixture is completely smooth and vibrantly pink. Depending on your blender’s power, this may take 30–60 seconds.

Next, strain the puree using a fine-mesh sieve into a saucepan. This step removes the seeds and peach skins, leaving you with a silky fruit base. Use a spoon to help press the juice through for maximum yield.

To the strained puree, add your sweetener of choice (honey or sugar) and 1 cup of water. Bring it to a gentle simmer over medium heat, stirring until the sweetener dissolves completely. This creates a fruit-infused syrup that forms the base of the lemonade.

Let the syrup cool for about 10–15 minutes, then pour it into a large pitcher. Stir in the freshly squeezed lemon juice and the remaining water (about 3–4 cups, depending on how strong you want the flavor). Give it a good stir and taste—adjust sweetness or acidity as needed.

Chill the lemonade in the fridge for at least 1 hour before serving. When you’re ready, pour over ice, garnish with fresh raspberries or peach slices, and enjoy!

Storage Options

This raspberry peach lemonade stores beautifully, making it perfect for prepping ahead.

You can store it in the fridge in a sealed pitcher or mason jar for up to 5 days. Just give it a stir before serving, as natural settling can occur.

If you’d like to make it further in advance, the fruit syrup alone (before adding lemon juice and water) can be refrigerated for up to 1 week or frozen for up to 3 months. Thaw overnight in the fridge and mix into lemonade when ready.

Want to get fancy? Freeze it into ice cubes to keep drinks cold without watering them down. Just pop a few into your next glass!

When reheating from frozen, there’s no need to boil—just thaw and stir. Keep it chilled and serve over ice for the best flavor and texture.

Variations and Substitutions

The best part about this recipe? You can tweak it a hundred ways and still end up with something delicious.

For a sparkling twist, replace some or all of the still water with sparkling water or club soda. Add just before serving to keep the fizz fresh.

Prefer a boozy version? A splash of vodka, white rum, or sparkling wine turns this into a delightful summer cocktail. Serve in chilled glasses with a sugar rim for a party-ready look.

To make it sugar-free, swap honey or sugar for your favorite sweetener like stevia or monk fruit. Just adjust amounts to suit your taste.

Looking to save time? Use bottled lemon juice in a pinch—but fresh is always best. You can also sub frozen peaches and raspberries for convenience, just make sure to thaw and strain.

And for a fun twist, try adding fresh mint or a few slices of cucumber. Both pair beautifully with the fruit and add a refreshing herbal note.

This homemade raspberry peach lemonade is one of those drinks that looks impressive, tastes amazing, and comes together without a fuss. Whether you’re making it for a crowd or just for yourself, don’t be afraid to experiment and make it your own. Cheers to sunshine, sweet sips, and summertime bliss!

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