Peach Raspberry Lemonade (Printable Version)
# What You'll Need:
→ Raspberry Peach Puree
01 -
310 millilitres water
02 -
130 grams fresh raspberries
03 -
4 peaches, pitted and chopped big
→ Simple Syrup
04 -
120 millilitres water
05 -
100 grams white sugar
→ Lemonade Base
06 -
Ice cubes, toss in as much as you want
07 -
310 millilitres squeezed lemon juice
08 -
1.65 litres chilled water
→ Garnishes (Optional)
09 -
More fresh mint
10 -
Extra peach slices
11 -
A handful more raspberries
# How to Make It:
01 -
Pop the peaches and raspberries into a blender. Pour in the water and blitz until you don’t see any bits left.
02 -
Grab a bowl, set a fine strainer on top, and pour in your fruit mix. Push it through with a spoon to get every last drop. Chuck out any seeds or tough skins left behind.
03 -
Get a saucepan and toss in the sugar and water. Heat on medium, stir here and there, and once it’s boiling, let it go for around 3 minutes. Once it thickens a bit, take it off the stove and let it cool off a little.
04 -
Fill a big pitcher with cold water, lemon juice, and a pile of ice. Give it a good mix. Tip in the strained fruit liquid and your cooled syrup. Stir it all up until it looks nice and even.
05 -
Pop the whole thing in the fridge till it’s cold. Pour over some ice and tuck in raspberries, peach slices, or a sprig of mint if you’re feeling fancy.
# Additional Tips:
01 -
Taste and tweak the syrup if you want it sweeter or dial it back for less sugar.