1/4 cup agave
6 ounces raspberries
3 medium peaches, sliced
1 cup freshly squeezed lemon juice
In a medium saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute. Add raspberries and peaches, and simmer, stirring occasionally, until raspberries have broken down, about 5 minutes.
With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.
In a large pitcher, whisk together raspberry peach mixture, lemon juice, and 5 cups water. Place in the refrigerator until chilled.
Serve over ice and raspberries, if desired.