Raspberry Lemonade
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Puréed fresh raspberries give this fresh squeezed raspberry lemonade fruity flavor and a vibrant pink color.
This raspberry lemonade is a nostalgic nod to the fresh-squeezed lemonade I loved as a kid during summer trips to amusement parks. You know, the kind from the lemonade stand with the tall, old-fashioned juice press—so refreshing and perfectly sweet. For me, the taste of fresh-squeezed lemonade brings back memories of those visits, where I’d spend most of my time avoiding the rickety roller coasters and other rides that made me queasy. While my friends raced from one thrill to the next, I was the one holding everyone’s stuff—still true today with my own family!
To give the lemonade a raspberry twist, I’ve added puréed fresh raspberries, which also gives it a vibrant pink color. The recipe is endlessly adaptable: Prefer it tart? Just go easy on the sugar. Want a boozy twist? Add a splash of vodka or tequila. Feeling fancy? Dress it up with lemon slices, fresh berries, and mint sprigs.
Table of Contents
What You’ll Need To Make Raspberry Lemonade
Step-by-Step Instructions
You’ll need approximately 8 to 12 to make this recipe. Lately, I’ve been finding lemons that are almost the size of apples—those are great if you can find them. One large lemon can yield up to 6 tablespoons of juice, while a typical-sized lemon yields about 3 tablespoons of juice, so plan accordingly.
Begin by puréeing the raspberries in a blender with some of the lemon juice.
Pass the mixture through a fine sieve to strain the seeds. It sounds fussy but the fastest way to do this is by using a soup ladle and pressing against the strainer in a circular motion. Try it—it works!
Add the sugar, remaining lemon juice and water to the raspberry purée.
Stir until the sugar is dissolved.
This makes a fairly concentrated lemonade so dilute it with more water to your liking, but keep in mind that the ice cubes will water it down. Enjoy!
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Raspberry Lemonade
Puréed fresh raspberries give this fresh squeezed raspberry lemonade fruity flavor and a vibrant pink color.
Ingredients
- 1¾ cups fresh squeezed lemon juice, from 8-12 lemons, strained
- ½ pound (8 oz.) raspberries, plus more for serving
- 5 cups water
- 1 cup sugar
- Lemon wedges, for serving
- Fresh mint, for serving
Instructions
- Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.
Nutrition Information
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- Per serving (7 servings)
- Serving size: 1 cup
- Calories: 141
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 37 g
- Sugar: 31 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 8 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this for a Fourth of July celebration. For convenience I used frozen rather than fresh raspberries and the result was fabulous. In the absence of fresh raspberries, I used fresh mint for a garnish and served each glass with a generous pour of bubbly for a refreshing raspberry-lemonade spritzer.
Hi Jenn,
How long will the lemonade still taste good while storing it in the refrigerator?
Thanks.
Hi Linda, it keeps nicely in the fridge for a few days.
Great recipes and very helpful with your replies!
Absolutely delicious- so glad I tried this recipe.
This was my first time making it. The puree part was time consuming as I ended up using my hand thru thru the sieve. The end result was delicious. My husband loved it. I may add some more water as he thinks it is a wee tart. Overall all I will make another batch. I used 5-6 large lemons from my friends tree.
I made two batches for my gender reveal party and used blue food coloring for one batch… Everyone loved it! I did not strain the raspberry seeds because I personally liked the texture of the seeds. Delicious! 😋