Raspberry Lemonade Recipe

Make raspberry purée

Place 2 cups fresh raspberries and 3 tablespoons granulated sugar in a blender or food processor. Add a pinch of salt (this brightens flavor). Pulse until mostly smooth, about 20–30 seconds. If you prefer a seedless lemonade, press the purée through a fine-mesh sieve into a bowl using the back of a spoon; discard seeds. You should have about 1 to 1 1/4 cups purée.

Make quick raspberry syrup (optional for smoother sweetness)

In a small saucepan, combine the strained raspberry purée (or whole purée), 1/2 cup of the cold water, and 2 tablespoons sugar (reserve 1 tablespoon to adjust later). Heat over medium-low, stirring, just until sugar dissolves and mixture is warm but not boiling, about 3–4 minutes. Remove from heat and let cool to room temperature. This mellows raw berry flavor and dissolves sugar fully. If you used all sugar in the blender step, skip adding more.

Juice lemons

While the syrup cools, juice fresh lemons until you have 1 cup (about 4–6 lemons depending on size). Strain seeds and large pulp through a fine sieve into a measuring cup.

Combine lemonade

In a 2-quart pitcher, combine the lemon juice (1 cup), the cooled raspberry purée or syrup (about 1 to 1 1/4 cups), and 3 cups cold water. Taste and adjust: if too tart, stir in the reserved 1 tablespoon sugar or up to 1 additional tablespoon until sweetness is balanced. If too strong, add up to 1 more cup cold water. Stir well to combine.

Chill and serve

Fill glasses with ice cubes. Pour raspberry lemonade over ice. Garnish each glass with a lemon slice, 2–3 fresh raspberries, and mint leaves if using. Serve immediately, or refrigerate the pitcher for up to 2 days. Stir before serving as separation may occur.