20 Oz. Blue Raspberry Lemonade Recipe
Make 20 Oz. Blue Raspberry Lemonade Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blue Raspberry Lemonade
Method
Blue Raspberry Lemonade
- 1
Measure and chill
Chill a 20 oz serving glass in the refrigerator or freezer for 5–10 minutes while you prepare the lemonade. This helps keep the drink cold without over-diluting with ice.
- 2
Fill the chilled 20 oz glass about three-quarters full with ice (roughly 1 to 1.5 cups of ice by volume). Reserve a few ice cubes if you want a decorative top layer.
- 3
Combine the fresh lemon juice (3.5 oz) and simple syrup (1 oz) in a small mixing cup or shaker. Stir or shake briefly to dissolve and homogenize.
- 4
Add the blue raspberry syrup (2 oz) to the lemon-syrup mixture and stir gently to combine. If your blue raspberry syrup is pale and you want a more vivid color, add up to 1 tsp blue food coloring and stir until evenly colored.
- 5
- 6
Top with cold water (8 oz) slowly to reach approximately 20 oz total volume. Stir gently 6–8 times with a bar spoon to evenly mix the syrups with the water without creating too much foam or air.
- 7
Garnish with a lemon wheel on the rim and a fresh mint sprig tucked into the ice, if using.
- 8
Serve immediately with a straw. Stir again briefly before sipping if the syrup has settled.