This sweet and tart Raspberry Lemonade is a refreshing way to beat the summer heat. Use fresh or frozen raspberries to make a simple, homemade lemonade that’s bright, flavorful, and easy to scale for a crowd.
A recent grocery delivery mix-up left me with far more lemons than I expected. Rather than let them go to waste, I turned them into a big batch of Raspberry Lemonade. It’s a perfect example of how a small kitchen mishap can lead to something delicious and refreshing.
Homemade lemonade is simple to make and far more satisfying than store-bought concentrates. When you make it yourself you control the balance of sweet and tart, so the finished drink can be adjusted to taste. This raspberry version adds a lovely fruity note and a gorgeous color that makes it feel a little fancier while remaining quick to prepare.
HOMEMADE LEMONADE IS EASIER THAN YOU THINK
Fresh lemonade is a summer staple in my kitchen. It’s fast to make and far superior in flavor to pre-mixed or powdered versions. Ready-made lemonade often leans too sweet or too sour, but making it from scratch lets you hit the Goldilocks zone—just right.
If you like lemonade frequently, consider preparing a jar of simple syrup (equal parts sugar and water heated until the sugar dissolves). Simple syrup stores in the refrigerator for several weeks and makes assembling a pitcher of lemonade quick and convenient.
When you want to use up berries or add a seasonal twist, strawberry or raspberry lemonade is an easy upgrade. Raspberries bring a bright summer flavor and pair beautifully with lemon.
HOW TO MAKE RASPBERRY LEMONADE FROM SCRATCH
This Raspberry Lemonade is an excellent way to use fresh raspberries that are nearing the end of their prime or a bag of frozen raspberries. The method is straightforward: make a simple syrup, puree the raspberries, strain the seeds, and combine with fresh lemon juice and cold water.
Start by making the simple syrup: combine equal parts sugar and water in a saucepan and heat just until the sugar dissolves. Let the syrup cool completely before adding it to the lemonade so the finished drink stays cold and crisp.
Measure about 3/4 cup of raspberries and puree them in a blender or food processor. Both fresh and thawed frozen raspberries work well. Push the puree through a fine mesh sieve to remove seeds and collect a smooth raspberry liquid you’ll mix into the lemonade.
Once the syrup has cooled, combine the raspberry puree, simple syrup, and fresh lemon juice in a large pitcher, then add cold water to taste. Start with 4 cups of water and increase to 5 or 6 cups if you prefer a milder, less tart beverage. Chill and serve over plenty of ice.
WHAT TO MIX WITH RASPBERRY LEMONADE
Raspberry Lemonade is delightful on its own, but it’s versatile for mixing. For an adult version, add vodka, gin, or tequila for a simple cocktail. For a bubbly brunch option, top individual glasses with a splash of prosecco for a raspberry-lemon mimosa variation.
If you prefer non-alcoholic enhancements, infuse the simple syrup with fresh mint while it’s hot. Strain out the mint and use that syrup to give the lemonade a subtle herbaceous lift. Garnish with extra whole raspberries, lemon slices, or a sprig of mint for an attractive presentation.
Raspberry Lemonade
Sweet, tart, and refreshing — makes about 6 servings
Ingredients
- 1 cup sugar
- 1 cup water (for the simple syrup)
- 3/4 cup raspberries, pureed and strained (reserve whole berries for garnish if desired)
- 1 cup fresh lemon juice (about 8 lemons)
- 4–6 cups cold water, to taste
Instructions
- Make a simple syrup: combine the sugar and 1 cup water in a small saucepan. Heat over medium, swirling until the sugar completely dissolves. Remove from heat and let cool.
- Place 3/4 cup raspberries in a blender or food processor and puree until smooth.
- Press the raspberry puree through a fine mesh sieve into a bowl to remove the seeds, using a spoon or spatula to extract as much puree as possible.
- In a large pitcher, combine the cooled simple syrup, strained raspberry puree, and the fresh lemon juice. Stir to combine.
- Add 4 cups of cold water, taste, and add more water (up to 6 cups total) to reach your preferred balance of sweet and tart.
- Chill the lemonade in the refrigerator and serve over ice. Garnish with whole raspberries, lemon slices, or mint if desired.
Notes
Simple syrup can be stored in the refrigerator for up to two weeks. Use fresh lemon juice for the best bright flavor; bottled juice will work in a pinch but will change the taste slightly. Frozen raspberries are a convenient alternative—thaw before pureeing and strain the same way.
Nutrition (approximate per serving)
Serving size: about 1 glass (1 1/3 cups). Calories: ~145 kcal. Carbohydrates: ~38 g. Sugar: ~35 g. Nutrition values are approximations.