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–+ servings
Sophie Lane

Raspberry Lemonade

A refreshing raspberry lemonade made with fresh fruit, lemon juice, and just the right amount of sweetness. Bright, tangy, and naturally colorful, this drink is perfect for summer picnics, family gatherings, or a quick homemade treat.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 glasses
Course: mocktail
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup fresh raspberries or frozen, thawed
  • 1 cup freshly squeezed lemon juice about 4–6 lemons
  • ¾ cup sugar or honey/agave
  • 4 cups cold water
  • Ice cubes for serving
  • Lemon slices and extra raspberries optional garnish

Equipment

  • Large pitcher
  • Blender or food processor
  • Fine-mesh strainer
  • Wooden Spoon
  • Measuring cups

Method
 

  1. Blend the raspberries with ½ cup of water until smooth. Strain through a fine mesh sieve to remove seeds.
  2. In a large pitcher, whisk the lemon juice and sugar together until the sugar dissolves.
  3. Stir in the raspberry puree and the remaining cold water.
  4. Add ice cubes, lemon slices, and extra berries if desired.
  5. Chill and serve immediately.

Nutrition

Calories: 120kcalCarbohydrates: 30gProtein: 1gSodium: 5mgFiber: 2gSugar: 25g

Notes

For a sparkling version, replace 2 cups of water with soda water.
Use honey, , or stevia instead of sugar for a lighter version.
Blend with ice for a frozen raspberry lemonade slush.
Make a quick raspberry syrup by simmering 1 cup raspberries with 1 cup water and ¾ cup sugar, then strain and use instead of fresh puree.

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