Peach Raspberry Lemonade

• Vegan
• Gluten free

• Produce

  • 1 Lemon, wedges
  • 3 Peaches, large
  • 1 Peaches
  • 1 cup Raspberries
  • 1 Raspberries

• Condiments

  • 1 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 cup Sugar

• Liquids

  • 4 cup Water

Found on julieseatsandtreats.com

Description

Ingredients

• 1 cup water
• 1 cup sugar
• 1 cup raspberries
• 3 large peaches, peeled and sliced
• 1 cup water
• 1 cup lemon juice, fresh squeezed
• 2-3 cups water
• Lemon Wedges
• Raspberries
• Sliced Peaches

Directions

• Combine sugar and water in a small saucepan and bring to a boil over medium heat, stirring constantly. Once the sugar has dissolved, turn off the heat, and allow the syrup to cool.
• With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth.
• Strain the puree mixture through a fine mesh strainer in order to remove all seeds.
• In a large pitcher, stir together simple syrup, raspberry peach puree, lemon juice, and 2 cups of water. (If the lemonade is too sweet, add in the remaining 1 cup of water.)
• Enjoy immediately with ice, or allow to chill in the fridge until cool. Garnish with lemon wedges, raspberries, or peaches, if desired.
• Combine sugar and water in a small saucepan and bring to a boil over medium heat, stirring constantly. Once the sugar has dissolved, turn off the heat, and allow the syrup to cool. With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth. Strain the puree mixture through a fine mesh strainer in order to remove all seeds. In a large pitcher, stir together simple syrup, raspberry peach puree, lemon juice, and 2 cups of water. (If the lemonade is too sweet, add in the remaining 1 cup of water.) Enjoy immediately with ice, or allow to chill in the fridge until cool. Garnish with lemon wedges, raspberries, or peaches, if desired.
• Combine sugar and water in a small saucepan and bring to a boil over medium heat, stirring constantly. Once the sugar has dissolved, turn off the heat, and allow the syrup to cool.
• With a food processor or high-powered blender, combine peeled and sliced peaches and raspberries together and puree. Add in 1 cup of water, and blend until smooth.
• Strain the puree mixture through a fine mesh strainer in order to remove all seeds.
• In a large pitcher, stir together simple syrup, raspberry peach puree, lemon juice, and 2 cups of water. (If the lemonade is too sweet, add in the remaining 1 cup of water.)
• Enjoy immediately with ice, or allow to chill in the fridge until cool. Garnish with lemon wedges, raspberries, or peaches, if desired.