There's nothing quite like the refreshing burst of fruit-infused lemonade on a hot summer day. This homemade raspberry peach lemonade blends the tartness of fresh raspberries with the sweet, juicy flavor of ripe peaches, all balanced by the zing of freshly squeezed lemons.

I first whipped this up during a backyard BBQ when I had leftover peaches and a handful of raspberries sitting in the fridge. Since then, it's become a seasonal staple—my kids beg for it, my guests rave about it, and I love that it's easy, naturally vibrant, and endlessly sippable.

Let's dive into what makes this lemonade a standout choice for your summer beverage lineup.

Why You'll Love This Homemade Raspberry Peach Lemonade

Get ready to meet your new go-to summer drink. This raspberry peach lemonade isn’t just pretty to look at—it’s bursting with bright, natural flavors that’ll keep you coming back for refills.

First and foremost, it’s incredibly easy to make. Whether you’re prepping for a party or simply want something refreshing in the fridge, this lemonade comes together in under 30 minutes with just a few fresh ingredients.

It’s also naturally colorful and made without artificial dyes or flavors. The raspberries give it that beautiful pink hue, while the peaches add a subtle golden warmth—no food coloring required.

Budget-friendly? You bet. This recipe uses seasonal produce you can find at any farmer’s market or grocery store, making it a smart and delicious way to stretch your fruit haul.

And don’t underestimate how versatile it is. Want it sweeter? Tangier? Sparkling? This lemonade adapts beautifully, making it perfect for kids and adults alike—just as welcome at a picnic as it is at brunch.

Now let’s take a closer look at the ingredients that bring this summery drink to life.

Ingredients Notes

This homemade raspberry peach lemonade shines because of its simple, fresh ingredients. When everything is in season, the flavors are unbeatable—and even out of season, a few smart swaps still make it a winner.

Fresh raspberries bring tartness and that bold, rosy color to the lemonade. You can use frozen raspberries in a pinch, but fresh raspberries add a brightness that’s hard to match. If you prefer a smoother texture, you can strain out the seeds after blending.

Ripe peaches offer a juicy sweetness that balances out the lemons and raspberries. I like to peel them before blending for a smoother texture, but if you’re short on time, leaving the skin on works too—just strain the mixture before serving if needed.

Freshly squeezed lemon juice is non-negotiable here. Bottled lemon juice won’t give the same zing or depth. You’ll need about 5–6 lemons to get a full cup of juice. Look for lemons that feel heavy for their size—they’re the juiciest.

Simple syrup, made by simmering equal parts sugar and water, ensures your lemonade is sweet but not gritty. You can adjust the amount to suit your taste. Want it healthier? Swap the sugar for honey or maple syrup.

You’ll also need a fine-mesh sieve for straining the blended fruit and a large pitcher to hold the final lemonade. A blender is essential for combining the fruit into a smooth purée.

How To Make This Homemade Raspberry Peach Lemonade

Making this lemonade is a straightforward process, but there are a few tricks that elevate it from good to utterly irresistible.

Start by preparing your simple syrup. In a small saucepan, combine one cup of sugar with one cup of water and heat over medium heat. Stir until the sugar dissolves completely, then remove from the heat and let it cool while you prep the fruit.

Next, peel and pit the peaches, then cut them into chunks. Add them to a blender along with the fresh raspberries and about half a cup of water. Blend until completely smooth. If your blender has trouble breaking everything down, you can add a little more water to loosen the mixture.

Once the fruit is blended, pour the purée through a fine-mesh sieve into a bowl or directly into your pitcher. Use a spoon or spatula to press the juice through, leaving seeds and pulp behind. This step gives your lemonade a smoother texture.

Now add the fresh lemon juice to the fruit mixture, followed by the cooled simple syrup. Stir everything together, then add 3 to 4 cups of cold water to dilute the concentrate to your desired strength. Taste as you go—some like it tart, some prefer it sweeter.

Pop the pitcher in the fridge for at least an hour to chill. When ready to serve, pour over ice and garnish with lemon slices, peach wedges, or a few whole raspberries for a festive finish. This lemonade stays fresh in the fridge for up to 4 days, though it rarely lasts that long in our house.

Storage Options

If you’ve made a big batch or want to prep ahead, this lemonade stores beautifully with just a few considerations to keep it tasting fresh.

In the refrigerator, keep your lemonade in a tightly sealed pitcher or large mason jar. Glass containers work best for maintaining flavor, but BPA-free plastic pitchers are also fine. It will stay fresh for up to 4 days, though some separation is natural—just give it a good stir before serving.

You can also freeze the raspberry peach concentrate (before adding water) in ice cube trays or freezer-safe containers. When you're ready to serve, thaw it in the fridge, then dilute with water and ice to taste.

Another fun idea? Pour leftovers into popsicle molds for a fruity frozen treat. It’s a great way to cut down on food waste and makes for a healthy snack the kids will love.

To reheat? Not really applicable here, but if you’d like to serve it warm for a cozy twist in cooler months, heat it gently in a saucepan and serve it as a warm fruit tea—just don’t boil it, or the fruit flavors may turn bitter.

Variations and Substitutions

One of the best things about this lemonade is how easily it adapts to what you have on hand—or what you're craving.

If peaches aren’t in season, try nectarines or mangoes. Both provide a similar juicy sweetness and blend beautifully with raspberries and lemon.

Looking for a lower sugar version? Swap out the simple syrup for stevia, monk fruit sweetener, or honey. Just remember that natural sweeteners often vary in strength, so taste and adjust as needed.

To turn this into a sparkling lemonade, simply replace some or all of the cold water with sparkling water or club soda right before serving. It adds a lovely fizz that’s perfect for entertaining.

Want to make it a cocktail? Add a splash of vodka, gin, or even prosecco for a grown-up twist. It’s a hit at garden parties and bridal showers.

If your raspberries are extra tart or your lemons extra sharp, try adding a pinch of baking soda—yes, really! Just a tiny bit neutralizes some of the acidity without muting the fruity flavors.

This lemonade is the kind of recipe that invites creativity. Don’t be afraid to tweak the sweetness, swap in new fruits, or serve it in a fun new way. It’s all about making it your own—and enjoying every last sip.