In a medium saucepan, combine 2 cups of water, the chopped 3 large peaches, and ½ cup of sugar. Bring to a boil over medium-high heat, then reduce and let it simmer for 5-10 minutes. Remove from heat and cool for 30 minutes before straining.

Zest the lemons before juicing to capture oils in the peel, reserving the zest for garnish. Squeeze out ⅓ cup of fresh lemon juice, removing any seeds.

In a large pitcher, blend 1 cup of peach syrup with the fresh lemon juice and 3 cups of cold water. Stir and adjust sweetness or tartness as preferred.

Serve in glasses filled with ice and optionally garnish with fresh mint leaves or slices of peach and lemon.