Raspberry Lemonade

It only takes ten minutes to make my Raspberry Lemonade, which can be made with either fresh or frozen raspberries. You can drink it all summer long because it’s so refreshing!Raspberry Lemonade

Refreshing Raspberry Lemonade

Pour a lovely glass of this homemade raspberry lemonade for yourself! This is a very easy and delicious meal that is full of summery flavor. Bright, sweet, and tangy raspberries and traditional handmade lemonade make a fantastic combination. Actually, I think this is my favorite lemonade recipe on the blog!

We’re boiling our raspberries down today to make a handmade raspberry syrup (not to be confused with raspberry sauce), which is different from my strawberry lemonade, which derives its flavor from pureed strawberries and simple syrup. Don’t worry, it only takes a few minutes on the burner and is quite simple.

This lemonade would look so lovely during a picnic or even served cold at a tea party (of course, with some petit fours!). I strongly suggest adding some fun straws and extra raspberries as garnish.

What You Need

Just four ingredients are needed to make this raspberry lemonade, and it tastes far better than the store-bought variety! What you need is as follows:

• raspberries. This recipe works just as well with frozen or fresh raspberries. However, I would absolutely choose fresh, in-season berries if you had them on hand.
• Lemons. To make one cup of lemon juice, I typically require about six to seven lemons. Lemon juice in a bottle can also be used, although it won’t have the same flavor. Add some lemon slices as a garnish if you have any left over!
• Sugar. Our raspberry syrup’s base includes granulated sugar. If you would want to try honey instead, see the recommendation below.
• Water. One cup will be used to prepare our syrup, with the remaining amount added later. To expedite the chilling process, I prefer to use cold water.

How to Make Raspberry Lemonade

• In a small saucepan, cook the raspberries, sugar, and 1 cup water over medium-low heat.
• Occasionally stir until the raspberries become juicy and crumble and the sugar dissolved.
• In order to extract as much juice as possible from the seeds, pour the mixture into a dish and filter it through a fine mesh strainer. Pour the raspberry syrup into a heatproof pitcher and discard the seeds.
• Add the remaining water and lemon juice and stir until incorporated. Place in the refrigerator to chill before serving, or serve right away over ice.