Lemonade Raspberry Lemonade Recipe

Raspberry Lemonade Base

1. 1

   Make raspberry syrup

   Combine 2 cups fresh raspberries, 3 tablespoons granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and the raspberries break down, about 5–7 minutes.

2. 2

   Strain syrup

   Remove the pan from heat. Using a fine-mesh sieve set over a bowl, press the raspberry mixture through the sieve with the back of a spoon to extract the liquid and discard (or reserve) the seeds and pulp. You should have about 1 to 1 1/4 cups raspberry syrup. Allow syrup to cool 10 minutes.

3. 3

   Combine with lemon

   In a pitcher, pour 1 cup freshly squeezed lemon juice. Add the cooled raspberry syrup and stir to combine.

4. 4

   Dilute and chill

   Add 3 cups cold water to the pitcher and stir. Taste and adjust sweetness: if too tart, stir in up to 1–2 additional tablespoons of sugar until dissolved, or add a bit more water if too sweet. Refrigerate for at least 30 minutes to chill and let flavors meld.

5. 5

   Serve

   Fill glasses with ice (about 1/2 cup per glass). Pour the raspberry lemonade over ice. Garnish each glass with lemon slices, a few fresh raspberries, and a mint sprig if using. Stir before drinking.

6. 6

   Make ahead & storage

   Store leftover lemonade in a sealed pitcher or container in the refrigerator up to 3 days. Stir or shake before serving as separation may occur.