1-Wash and prep the peaches: Wash ripe peaches, halve, remove pits, and dice into chunks.

2-Cook the peach puree: In a saucepan, combine peaches with sugar, water, and lemon juice; cover and simmer over medium-low heat for 10–15 minutes until soft.

3-Mash and strain the puree: Mash the peaches, then strain through a fine-mesh sieve, pressing to extract all puree; discard solids and let cool completely.

4-Make the simple syrup: Combine 1 cup sugar and 1 cup water in a small saucepan; stir over medium heat until dissolved without boiling, then remove and cool to room temperature.

5-Juice the lemons: Roll lemons, halve and squeeze to get 1.5 cups juice; strain through a sieve to remove seeds and pulp.

6-Prepare the lemonade base: Stir the cooled simple syrup into the strained lemon juice.

7-Combine and dilute: In a large pitcher, mix the cooled peach puree with the lemonade base; gradually add 4–6 cups cold water, starting with 4 cups and adjusting to taste.

8-Chill the lemonade: Refrigerate the assembled lemonade for at least 30 minutes before serving.

9-Serve and garnish: Fill glasses with ice, pour the chilled lemonade, and garnish with fresh peach slices, lemon wheels, and mint.