1. Combine 1 cup sugar with 1 cup water in small saucepan over medium heat. Stir occasionally while mixture comes to gentle boil. Once sugar completely dissolves and mixture is clear, turn off heat and let cool to room temperature. This takes about 5 minutes to make and 15-20 minutes to cool.

2. Add peeled and sliced peaches, raspberries, and 1 cup water to blender. Blend on high speed until completely smooth with no chunks left, about 30-45 seconds. Mixture should look thick and beautifully peachy-pink. Add bit more water if blender struggles.

3. Set fine mesh strainer over large bowl. Pour blended fruit through strainer, using spoon to stir and press down gently. Push as much liquid through as you can, leaving raspberry seeds and peach fiber behind. This takes few minutes. You need about 2-3 cups of smooth fruit puree.

4. Pour cooled simple syrup into large pitcher. Add strained fruit puree and fresh lemon juice. Pour in about 5-6 cups cold water and stir everything together really well. Give it taste and adjust. Need more lemon? Add it. Want it sweeter? Stir in bit more simple syrup.

5. Pop pitcher in fridge for at least 1 hour to get everything nice and cold. When ready to serve, give it good stir since fruit settles at bottom. Pour over ice into tall glasses and garnish with fresh peach slices, raspberries, or lemon wedges.