Refreshing Raspberry Lemonade
Pour yourself a pretty little glass of this 100% homemade raspberry lemonade! Full of summertime flavor, today’s recipe is incredibly simple and refreshing. We’re combining bright, sweet, and tart raspberries with classic homemade lemonade, and they go amazingly well together. In fact, this is probably my favorite lemonade version on the blog! Unlike my strawberry lemonade, which gets its flavor from pureed strawberries and simple syrup, we’re cooking our raspberries down today to make a homemade raspberry syrup (not to be confused with raspberry sauce). Don’t worry, it’s very easy and requires just a few minutes on the stove. This lemonade would be so pretty at a picnic or even as a chilled option at a tea party (alongside some petit fours, of course!). I highly recommend having some extra raspberries for garnishing, along with some fun straws.
What You Need
This raspberry lemonade requires just 4 ingredients, and it tastes so much better than the store-bought kind! Here’s what you need:
Raspberries. Fresh or frozen raspberries work equally well here. If you have fresh, in-season berries available to you though, I’d definitely go with those. Lemons. I find I usually need roughly 6-7 lemons to get 1 cup of lemon juice. Bottled lemon juice can work too, but the flavor just won’t be as nice. If you have any lemons leftover, slice them up and use them as a garnish! Sugar. Granulated sugar is part of the base for our raspberry syrup. See tip below if you’d like to try honey, instead. Water. We’ll use 1 cup to make our syrup, and the rest will be added at the end. I like to use cold water to speed up the chilling process.
SAM’S TIP: If you’d like, you can substitute an equal amount (1 cup) of honey instead of sugar and follow the recipe as indicated. Your raspberry lemonade will taste more like honey and have a more natural flavor, whereas the granulated sugar has a more conventional, sweet flavor. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Raspberry Lemonade
SAM’S TIP: I find it easiest to strain my raspberry syrup into a bowl first, then pour it into the heat-proof pitcher. It can be challenging to strain directly into a pitcher, especially if it has a narrow spout. Want to make a spiked version of this lemonade? Vodka would be my suggested pairing! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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