Wash, pit, and dice the ripe peaches. In a saucepan, combine the diced peaches with 1/2 cup of granulated sugar, 1/2 cup of water, and 1 tablespoon of fresh lemon juice. Simmer on low heat for 10-15 minutes until the peaches are soft and fragrant.

Mash the cooked peaches until smooth, then strain through a sieve to obtain a rich peach puree. Let cool completely.

In a separate saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat gently, stirring until sugar dissolves, then set aside to cool.

Juice about 8-10 lemons for 1 1/2 cups of lemon juice. Strain into a pitcher, and mix in the cooled simple syrup until well combined.

Stir in the cooled peach puree into the lemonade base, then add 4-6 cups of cold water, adjusting to taste.

Refrigerate the lemonade for at least 30 minutes to allow flavors to meld, then serve over ice, garnishing with peach slices, lemon wheels, and mint.