Lemonade · Raspberry
Fresh Raspberry Lemonade
Raspberries cooked into a bright pink syrup and stirred into fresh-squeezed lemonade. Sweet-tart, gorgeous in a glass pitcher and perfect for parties.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 45 min
- Serves
- 8 · about 2 quarts
- Level
- Easy
Ingredients
Raspberry syrup
- 1 cup granulated sugar
- 1 cup water
- 1 ½ cups raspberries, fresh or frozen
Lemonade
- 1 cup lemon juice, from 6 to 8 lemons
- 4 cups cold water
- ice, for serving
- 1 lemon, sliced, for serving (optional)
Steps
- Put the sugar, 1 cup of water and the raspberries in a small saucepan over medium heat.
- Bring to a simmer, stirring and pressing the berries, until the sugar dissolves and the berries break down.
- Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spatula to push all the syrup through. Throw away the seeds.
- Let the syrup cool.
- While the syrup cools, juice the lemons until you have 1 cup of juice.
- In a pitcher, stir together the raspberry syrup, lemon juice and 4 cups of cold water.
- Taste and add a little more water if it is too strong or tart.
- Serve over ice with lemon slices and a few whole raspberries.
Tip: Roll the lemons firmly on the counter before cutting. They give up more juice.
Tip: Use sparkling water in place of half the cold water for a fizzy version.
Storage: Refrigerate up to 5 days. Stir before pouring.
Make ahead: The raspberry syrup keeps in the fridge up to 1 week.
Estimated nutrition per serving: 120 calories · protein 0 g · carbohydrates 30 g · fiber 2 g · sugars 27 g · fat 0 g (saturated 0 g) · sodium 5 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.