This easy Raspberry Lemonade is the perfect summer sipper for those hot summer days! The bright, sweet-tart flavors of the raspberry syrup are the key to this amazingly refreshing drink.
Want more fun drinks? This Apple Pie Smoothie tastes just like grandma’s apple pie! Or, if you are looking for a tasty libation for the adults, why not serve up this Vodka Slush or a Grilled Grapefruit Greyhound Cocktail? It’s perfect for an afternoon drink or before-dinner cocktail!
You can take this Raspberry Lemonade on your next picnic along with some of our ideas from 50 Picnic Basket Essentials.
As with all cooking, quality ingredients is the key. Although you don’t necessarily need to use fresh raspberries, frozen raspberries work great. They are picked and frozen at the peak of their freshness. I always try to use fresh lemons for my freshly squeezed lemon juice, but in a pinch, store-bought lemon juice will work.
Helpful Items for This Recipe
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6.3″ Fine Mesh Strainer with Stainless steel handle
Kitchen Metal Lemon Squeezer – Handheld Lemon Juicer Squeezer
Half Gallon Mason Jar Pitcher Large Wide Mouth 64 oz with Lid
What are the Ingredients in Raspberry Lemonade?
This easy recipe uses simple everyday ingredients to make this fabulous homemade lemonade.
Ingredients
Fresh raspberries – You can use frozen raspberries in place of the fresh ones. I recommend thawing them first before proceeding with the recipe.
Lemon peel – The lemon peel adds more lemon flavor to the drink.
Honey – You can use an equal amount of granulated sugar to honey if you prefer. Honey gives the lemonade a more complex flavor and pairs really well with the raspberries, whereas sugar will make it taste more conventionally sweet.
Water – I use filtered water for all my recipes that are for drinks.
Lemon juice – You can use bottled lemon juice, but the lemonade will taste better with freshly squeezed lemon juice. Depending on how juicy your lemons are, you’ll need between 6-10 lemons to yield ¾ cup of juice.
Coconut water – Coconut water is not only healthy but is refreshing and aids in hydration.
How to make Raspberry Lemonade
Combine the raspberries, lemon peel, honey, and water in a medium saucepan. Heat over medium heat. Using a potato masher, mash the mixture until the berries are fully broken down.
Once the mixture comes to a simmer, remove from the heat. Allow the raspberry mixture to cool for 30 minutes. Once the raspberry mixture has cooled, press through a sieve or fine mesh strainer. Discard the pulp; the remaining liquid is your raspberry syrup.
Pour the fresh-squeezed lemon juice into a 2-quart pitcher. Then, pour in your cooled raspberry syrup, followed by the coconut water. Stir the mixture and refrigerate for at least an hour to be sure it is well chilled.
How much raspberry lemonade does this recipe make? The recipe yields 6 cups (1.5 quarts), which is about 4-6 servings. You can easily double the recipe if you prefer to have more.
Recipe Pro Tips!
Helpful tips for this recipe
Use a vegetable peeler to remove the lemon peel; it is easier and safer than using a knife.
Pour your freshly squeezed lemon juice through a fine strainer to remove any seeds or pulp before adding it to the lemonade.
Make sure you give the raspberry lemonade a good stir before serving as it will settle in the refrigerator.
Can I use this raspberry lemonade recipe as a base for a cocktail?
Absolutely! Pair this raspberry lemonade with vodka or rum for an easy cocktail.
WANT SOME MORE FUN SUMMER DRINKS?
We love making summer refreshers that the whole family can enjoy!! Here are some of our favorites.
Raspberry Lemonade
Ingredients
- 8 ounces fresh raspberries about 2 cups, plus extra for garnish
- Peel from 1 large or 2 small lemons
- 1/2-3/4 cup honey
- 1 cup water
- ¾ cup freshly squeezed lemon juice
- 3 cups coconut water
Instructions
- Combine the raspberries, lemon peel, honey (use as much honey as you like for sweetness), and water in a pot or saucepan over medium heat. Mash the berries until they are fully broken down. Once the mixture just comes to a simmer, remove it from the heat. Allow the raspberry mixture to cool for 30 minutes then strain it through a sieve or fine mesh strainer. The strained liquid is your raspberry syrup.
- Pour the lemon juice into a large pitcher, followed by the strained raspberry syrup and coconut water, stir to combine. Chill the lemonade for as long as you like.
- Before serving, stir the lemonade. Serve the lemonade over plenty of ice with an optional garnish of fresh raspberries and a lemon slice if you like.
Comments & Reviews
Karen Bowe says
it was so easy to make and I used frozen raspberries and so refreshing yummy
Tara Noland says
So glad you enjoyed it!! I love the addition of the raspberries.