Wash 1 cup of fresh raspberries under cold water. Slice 2 ripe peaches in half, remove pits, and cut into thin wedges.

Combine the raspberries and sliced peaches in a blender with about 1 cup of water and blend until smooth. Strain through a fine-mesh strainer if a seedless puree is preferred.

In a pitcher, combine the fruit puree with 1 cup of lemon juice and 3/4 cup of sugar or honey. Stir well for 1-2 minutes until the sugar is dissolved.

Add 3-4 cups of cold water to the pitcher and stir thoroughly. Adjust sweetness if desired.

Refrigerate the lemonade for at least 30 minutes. Serve over ice cubes and garnish with mint leaves.