Description
This Easy Raspberry Lemonade Recipe is a refreshing and tangy homemade beverage perfect for warm days. Combining freshly squeezed lemon juice with sweet raspberries, it balances tartness and sweetness effortlessly. The simple syrup and blended raspberries create a smooth, vibrant lemonade that’s ideal for gatherings or a family treat.
Ingredients
Scale
Syrup
- 1 cup (220 g) granulated sugar
- 1 cup (250 mL) water
Raspberry Puree
- 1 ½ cups (245 g) fresh raspberries
- ½ cup (125 mL) water
Main
- 7 cups (1.6 L) water, divided
- 2 cups (500 mL) freshly squeezed lemon juice (about 10-12 lemons)
- Lemon slices and extra raspberries for garnish (optional)
Instructions
- Make the Simple Syrup: In a small saucepan, stir together the granulated sugar and 1 cup (250 mL) water. Heat over medium-low heat, stirring continuously until the sugar has completely dissolved, about 3-4 minutes. Remove from heat and set aside to cool.
- Prepare the Raspberry Puree: Add the fresh raspberries and ½ cup (125 mL) water into a blender or food processor. Blend until smooth. Strain the mixture through a fine-mesh sieve into a large pitcher or jar, using a spoon to press the pulp and extract all the juice.
- Combine Ingredients: To the pitcher containing the raspberry puree, add the freshly squeezed lemon juice, the remaining 5 ½ cups (1.3 L) water, and the cooled simple syrup. Stir thoroughly to combine all the flavors evenly.
- Serve: Pour the raspberry lemonade over ice. Garnish with lemon slices and extra raspberries if desired. Serve immediately and enjoy the refreshing homemade flavor.
Notes
- Use ripe, fresh raspberries for the best flavor.
- Adjust the sugar quantity to taste if you prefer a sweeter or tarter lemonade.
- Chill the lemonade in the refrigerator before serving for a colder drink.
- The strained raspberry pulp can be reserved for use in smoothies or as a topping for desserts.
- Substitute sparkling water for still water if you want a fizzy raspberry lemonade.
