Raspberry Lemonade Recipe

Make raspberry puree

Place 2 cups fresh raspberries in a blender or food processor. Pulse until mostly smooth but still slightly textured (about 10–15 seconds). If you prefer a seedless lemonade, press the puree through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much juice and pulp as possible. Discard seeds.

Make simple raspberry syrup

In a heatproof measuring cup or small saucepan, combine 3 tablespoons granulated sugar and 1 cup hot water. Stir until sugar fully dissolves (about 1–2 minutes). Pour the hot sugar water into the raspberry puree and stir to combine thoroughly. Taste for sweetness; add up to 1–2 additional tablespoons sugar dissolved in a little hot water if you prefer sweeter lemonade. Allow mixture to cool to room temperature (about 10–15 minutes) or chill briefly in the refrigerator (5–10 minutes) if you're short on time.

Add lemon juice

Stir in 1 cup freshly squeezed lemon juice into the cooled raspberry syrup/puree. Mix thoroughly to combine. Taste and adjust balance — add a teaspoon of sugar if too tart or a tablespoon more lemon juice if too sweet.

Combine the raspberry-lemon concentrate with 4 cups cold water in a large pitcher. Stir well and taste. Depending on how concentrated you like your lemonade, you can add up to 1 cup more cold water. If the lemonade is cloudy with pulp, you can strain at this stage for a smoother drink.

Add 2 cups ice cubes to the pitcher or individually to serving glasses. Pour lemonade over ice.

Garnish each glass with fresh lemon slices, a couple fresh raspberries, and a sprig of mint if using. Serve immediately.

Leftovers: Store any unused lemonade in a sealed pitcher or bottle in the refrigerator for up to 3 days. Stir before serving as separation may occur.