30 Oz. Blue Raspberry Lemonade Splasher Recipe

Make lemon simple syrup

In a small saucepan combine 1 cup granulated sugar and 1 cup cold water. Warm over medium heat, stirring until sugar fully dissolves (do not boil). Remove from heat and let cool to room temperature, about 10–15 minutes.

While the syrup cools, juice fresh lemons until you have 2 cups of strained lemon juice (about 8–10 medium lemons). Strain to remove pulp and seeds.

In a large pitcher (at least 40 oz capacity), combine the cooled simple syrup, the 2 cups fresh lemon juice, and 6 cups cold water. Stir well and taste; adjust dilution by adding up to 1/2 cup more water if too strong. Chill in refrigerator if not assembling immediately.

If using store-bought blue raspberry syrup, measure 1 cup. If making quick homemade blue raspberry syrup: in a small saucepan combine 1 cup frozen blue raspberries (or blue raspberry concentrate) with 1/2 cup sugar and 1/4 cup water. Bring to a gentle simmer 3–4 minutes, crush berries, strain to remove solids and cool. Use 1 cup of the finished syrup. (Adjust sweetness to taste.)

Stir the 1 cup blue raspberry syrup into the prepared lemonade base. If color is paler than desired, add up to 2 teaspoons natural blue food coloring, one teaspoon at a time, until you have the bright blue color associated with blue raspberry drinks.

Fill a 30 oz serving cup or tall glass about halfway with crushed ice (about 1 to 1 1/2 cups).

Pour the blue raspberry lemonade into the glass, leaving roughly 12 oz of headspace for the carbonated 'splasher' (fill the glass to about 3/4 full).

Top off with 12 oz chilled club soda or sparkling water. Pour slowly over the back of a spoon if you want to preserve more of the foam and create a layered appearance.

Gently stir once or twice to integrate carbonation but preserve some fizz. Add additional ice if desired.

Garnish with 2–3 lemon slices on the rim and a mint sprig. Serve immediately with a straw.