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Add lemon zest, lemon juice, and sugar to the pressure cooker pot; whisk to combine. If making raspberry or peach lemonade, add the fruit now as well.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute for Classic Lemonade and 5 minutes for Raspberry or Peach Lemonade.
When cooking is complete, use a quick release.
Whisk the liquid, then carefully pour it through a fine mesh strainer into a bowl. If making a flavored lemonade, press the fruit to extract as much flavor as possible. This is now your simple syrup for making small or large batches of lemonade.
Pour the syrup into a pint size mason jar and store it in the refrigerator. It’s best to chill it completely before making a batch of Lemonade.
To make a full batch of Lemonade, fill a pitcher with 3 ½ cups of cold water and lots of crushed ice. Add the lemon simple syrup and stir to combine. Taste and add more water for a more mild lemon flavor, if needed.
To make smaller, individualized portions, add 4 – 6 tablespoons of the lemon syrup to 1 cup of ice water or sparkling/carbonated water. Taste and add more syrup or water to adjust the taste if desired. Add a cute straw and enjoy!