In a medium saucepan, combine 250g of fresh or frozen raspberries, 3 chopped ripe peaches, 200g of caster sugar, and 250ml of water. Over medium heat, bring the mixture to a gentle simmer, allowing it to bubble for 10-15 minutes. Mash the fruit to release its juices.

Once your fruit mixture has simmered and thickened, pour it through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract every drop of syrup. Discard the pulp and let the syrup cool.

In a large pitcher, combine the cooled syrup with 250ml of freshly squeezed lemon juice. Add 1.2 liters of cold still or sparkling water and stir gently. Refrigerate for at least one hour.

When ready to serve, fill tall glasses with ice cubes. Pour your chilled Raspberry Peach Lemonade over the ice and garnish each glass with fresh raspberries, peach slices, and sprigs of mint.