In a saucepan, combine the raspberries, chopped peaches, and sugar. Heat over medium flame, stirring frequently, for about 5-7 minutes until the fruits are tender and the sugar has melted into a syrup.

Once cooked, remove from heat and allow the mixture to cool slightly. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing the fruit to release all the juice. Discard the leftover pulp.

Incorporate the freshly squeezed lemon juice into the fruit syrup in the pitcher, mixing thoroughly.

Gradually add the chilled water, stirring until everything is well blended. Taste the mixture and adjust the sweetness by adding more sugar or water if desired.

Refrigerate the lemonade for a minimum of 1 hour to let the flavors meld together.

Serve in glasses filled with ice and top with fresh mint leaves for an extra touch of freshness.