Get Adventurous This Summer with A New Kind of Lemonade

With the blazing heat of the summer, nothing is more refreshing than having a cold drink while soaking up sun rays. Lemonade is a delicious go to, but summer is about being adventurous! So, here’s a fresh twist on the classic beverage using peaches and raspberries from The Chunky Chef

Image Source: The Chunky Chef

Image Source: The Chunky Chef

For this recipe we’re going to divide the ingredients by the three different components. So starting with the raspberry peach puree you’ll need:

  • 4 fresh and pitted peaches cut into large chunks
  • 1 cup of fresh raspberries
  • 1 1/4 cups of water

For the lemonade you’ll need:

  • 7 cups of cold water
  • 1 1/4 cups of fresh lemon juice (this should be roughly four lemons)
  • Ice cubes

Lastly, for the simple syrup you’ll need:

  • 1 1/2 cup of granulated sugar
  • 1/2 cup of water
Image Source: The Chunky Chef

Image Source: The Chunky Chef

Start by adding all  the ingredients for the raspberry peach puree into a blender or food processor and blend them until it’s the same consistency as a puree. Place a sieve over a mixing bowl and pour the raspberry peach puree on top. Then use the back of a spoon to push the puree around, making sure the liquid falls into the bowl and the seeds are left behind on the sieve. Discard the seeds on top of the sieve and leave the mixing bowl aside for a moment. Add the simple syrup ingredients to a small saucepan and heat on a medium heat until the sugar has dissolved into the water, make sure to stir occasionally! Boil this for around three minutes and it should start to become a syrupy consistency, then set it aside to cool. In a large pitcher add the lemonade ingredients and stir till combined. Then pour in the raspberry peach liquid and cooled simple syrup and stir again until everything is combined. Store in the fridge until you serve it, feel free to garnish it with raspberries, peach slices, or mint leaves for an added flair!

Peach Mocktails

Looking for a refreshing non-alcoholic option to share at a summer event? We've got you covered with some of our favorite summer recipes to help include everyone in the festivities! With August being the month of peaches, we gathered up some peach themed crowd pleasers that are sure to be a hit at all your summer events!

Image and Recipe Credit:  Just Putzing Around the Kitchen

Image and Recipe Credit: Just Putzing Around the Kitchen


  • 1 peach, sliced
  • 2 inch-long pieces of candied ginger, finely chopped
  • 8 – 10 mint leaves
  • Juice of 3 limes
  • 10 - 12 ice cubes
  • 1 ginger beer


  1. Divide the peach slices, chopped candied ginger, mint leaves, and lime juice between two tall glasses.
  2. Use a muddler (or a spoon) to crush the peaches and mint to release the mint oils and juice from the peach.
  3. Fill the glasses with ice cubes.
  4. Pour chilled ginger beer over the ice until topped off.
  5. Enjoy!

Yields 2 gallons (great for large gatherings!)


  • 120 oz of soda water
  • 80 oz of peach juice
  • 8 tablespoons of grenadine syrup
  • 2 bags of frozen sliced peaches
  • ½ to ¾ of a bag of ice


  1. Pour the soda water, juice and grenadine right in the beverage jar and stir until thoroughly combined.
  2. Add ice and sliced peaches, stir again.
  3. Enjoy!
Image and Recipe Credit:  Sur La Table

Image and Recipe Credit: Sur La Table

Image and Recipe Credit:  Real Housemoms

Image and Recipe Credit: Real Housemoms

Yields 10-12 cups



  • 4 peaches, pits removed and flesh diced into chunks
  • 1 cup fresh raspberries
  • 1 cup water


  • 1/2 cup granulated sugar
  • 1/2 cup water


  • 7 cups water
  • 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
  • Ice cubes

TO SERVE (optional)

  • Additional fresh raspberries
  • Peach slices
  • Sprig of mint


  1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
  2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
  3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
  4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
  5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
  6. Store covered in refrigerator until ready to serve.
  7. Serve chilled with garnishes, if desired.