Raspberry Lemonade
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Awesome – As written!
We love this recipe & make it often.
I’m excited to try this for my daughter’s birthday party. I’ve some homemade simple syrup leftover from a cocktail party. Could I use it here? If so how much would I use in this recipe?
Hi Jen, I think it should work, but it’s hard to say exactly how much you’d need, I’d just add it to taste; you may find that you need to tweak it with a bit more sugar or water. Happy birthday to your daughter!
Refreshing and delicious. I didn’t have raspberries so I used strawberries from the freezer. Seeds are so small it isn’t necessary to strain them; however, I found it easier to strain after I mixed all the ingredients together. Will make this on a regular basis.
Great healthy lemon juice with raspberries! I must have to try in this summer. Thanks for your instruction!
Made this recipe pretty much as written today (except I had a few less Raspberries). We absolutely LOVED it. My 6 year old helped me & it was the easiest lemonade & by far the best we’ve ever had. There is a restaurant close to us that we use to go to for lemonade & thought it was amazing & this recipe is BETTER!!! I love that you don’t have to make a simple syrup like other lemonade recipes. We put fresh mint sprigs in each individual glass & that put it over the top!!!
Easy, tart and delicious! Thank you–I will be very popular with my children! I had high hopes to make it a mixed drink, but I did not love it with a tot of vodka added–perhaps because it’s so tart, it tasted a bit too harsh.
Ok, I can confirm that it’s better with tequila!
Made this just because and it was really good. Followed the recipe to the T.
Made this tonight, substituting local strawberries for the raspberries. Garnished the glasses as shown in the beautiful photos. So appealing! My husband tried the “cocktail” with a splash of vodka. Both versions were delicious, refreshing, and the perfect balance of sweet and tart. I will definitely make again. Thanks, Jenn!
Delicious, made it for Memorial Day! My only complaint was not making double it will definitely be my go to drink for the summer.
This is perfect! I am in my third trimester with my second child and have been in need of a different “preggo cocktail” recently. I added some fresh ginger (since I had some in the fridge from another of your recipes) into the raspberries before puree-ing and it is delicious! Just a little hint of spice! I’d name my baby after you, but my sister’s name is Jen and I wouldn’t want her getting the wrong idea! 🙂 Thanks!
So glad you found something to quench your craving and funny about the baby name!! Best of luck with the baby :).