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This sweet and tart Raspberry Lemonade is the best way to beat the summer heat! Use fresh or frozen raspberries to make this easy homemade lemonade.
Last week, I had an Instacart delivery that left me with an excessive amount of lemons. The shopper mistakingly confused the lemons in my order for pounds instead of the actual number of lemons.
But hey, when life gives you lemons…
You make lemonade, right? Or in this case, Raspberry Lemonade.
And chicken piccata and microwave lemon curd and Blueberry Doughnut Muffins with a lemon glaze.
HOMEMADE LEMONADE IS EASIER THAN YOU THINK
I make fresh lemonade a lot during the summer months.
That probably makes me sound really fancy, but really – it’s so easy and tastes so much better than any concentrated or powdered variety!
Here’s the thing: Premade lemonade is almost always either too tart or too sweet. When you make it yourself, you can get the balance of sweet and tart just right.
Just call me Goldilocks.
If you’re like me and you like to make a lot of lemonade during the summer, I recommend making a big batch of simple syrup to use. It’ll keep in the fridge for several weeks, so if you make a batch ahead of time, it’ll be easy to quickly whip up a pitcher of lemonade.
And when I’m feeling really fancy (or just have some fruit I want to use up), I make Strawberry Lemonade or this Raspberry Lemonade!
HOW TO MAKE RASPBERRY LEMONADE FROM SCRATCH
If you have any fresh raspberries on their way out or frozen raspberries that need to be used, this Raspberry Lemonade is a delicious way to use them.
(So are Raspberry Lemonade Cupcakes and No-Bake Raspberry Lemon Cheesecake!)
Start by making a simple syrup – just equal parts water and sugar, heated until the sugar is dissolved. Set that aside to cool.
Pop ¾ cup of raspberries into a food processor or blender and puree them. You can use fresh raspberries or frozen and thawed raspberries.
Push the raspberry puree through a mesh sieve to get rid of any lingering seeds – you don’t want those in your lemonade!
Once the syrup has cooled, combine the raspberry puree, simple syrup and lemon juice, then add cold water to taste!
I recommend adding 4-6 cups of water, but the amount you use will depend on how tart you like your lemonade. Start with 4 cups and add more if you prefer.
WHAT TO MIX WITH RASPBERRY LEMONADE
Raspberry Lemonade is pretty perfect all on its own. But that doesn’t mean you can’t bump it up with some mix-ins.
This lemonade would make a perfect easy cocktail if mixed with vodka, gin, or tequila.
Or go for some prosecco for a little twist on a mimosa! And don’t limit yourself to just changing it up with alcohol! If you have some mint in your garden, try infusing mint into the simple syrup. Use that mint simple syrup for an added layer of flavor in the lemonade!
Raspberry Lemonade
Ingredients
- 1 cup sugar
- 1 cup of water
- ¾ cup raspberries pureed and pushed through a fine mesh sieve; plus more whole berries for garnish if desired
- 1 cup fresh lemon juice about 8 lemons
- 4-6 cups cold water this will vary depending on your taste
Instructions
- Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.
- Measure 3/4 cup of fresh raspberries and puree them in your blender or food processor.
- Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.
- Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.
- Add 4-6 cups of cold water. The amount of water you use will depend on your taste, so add as little or as much as you want to achieve your perfect sweet/tart balance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just a suggestion…you could simplify this by making raspberry simple syrup instead of the puree. You still have to strain it to get rid of the seeds, but you don’t have blend it (or clean up an additional item). I make raspberry simple syrup all the time by adding 1/2 cup sugar to 1 cup water and a standard container of raspberries. I let it cook for about 10-15 min at a slow boil/simmer, cool slightly, and then strain the seeds out. Sometimes I mash the fruit while it is boiling, but a lot of times it breaks down itself. Anyway, just thought i’d offer this suggestion.
Thanks so much for stopping by, Allison! I appreciate you taking the time to comment. Happy Baking!
-Jamie
This looks so yummy, Jamie! Thank you for sharing – I can’t wait to try it!
Hi. I made this once before and it was amazing. Wondering if anyone knows if it is possible to freeze the concentrate. Have a big party coming up for which I’d love to make it again, but would have to do it at least a week ahead of time. Thx!
I think you could freeze the concentrate but I haven’t tried it myself. Let me know how it works out.
-Jamie