HOMEMADE RASPBERRY PEACH LEMONADE

How’s the weather been in your neck of the woods?  We were having BEAUTIFUL mid 70’s/low humidity weather, and now we’re back to barely pushing 60 and rainy half the time.  Grrrrrrr.  If you’re having weather like that, fear not, because this raspberry peach lemonade is one of those drinks that can truly take you away.  One sip and you’ll be blissfully laying out in the sunshine.  Okay, so you won’t REALLY be out in the sun, but you’ll feel like it!

Just look at that perfect summery color!  The secret is in the simplicity.  No complicated ingredients here folks… just 5 easy ingredients is all you need!  Don’t worry if you can’t find fresh peaches… frozen ones work just fine too (just thaw them first).  In a pinch, you could even use a premade lemonade and you would cut your required ingredients down to 2, plus water!

I like to look at this recipe as a base, or a method, rather than a precise thing.  For instance, you might find that you want more peach flavor, so feel free to add more peaches, or more sugar if you like a sweeter lemonade.  You could also use the same method with different fruits to create your own amazing lemonade concoctions!  Strawberry or watermelon lemonade anyone?

INGREDIENTS;

• RASPBERRY PEACH PUREE:
• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water
• SIMPLE SYRUP:
• 1/2 cup granulated sugar
• 1/2 cup water
• LEMONADE:
• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

INSTRUCTIONS;

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.  Serve chilled with garnishes, if desired

For The Full Instructions, Please Visit The Full Recipes: thechunkychef.com
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