Raspberry Lemonade
This post may contain affiliate links. Read my full disclosure policy. Puréed fresh raspberries give this fresh squeezed raspberry lemonade fruity flavor and a vibrant pink color. This raspberry lemonade is a nostalgic nod to the fresh-squeezed lemonade I loved as a kid during summer trips to amusement parks. You know, the kind from the lemonade stand with the tall, old-fashioned juice press—so refreshing and perfectly sweet. For me, the taste of fresh-squeezed lemonade brings back memories of those visits, where I’d spend most of my time avoiding the rickety roller coasters and other rides that made me queasy. While my friends raced from one thrill to the next, I was the one holding everyone’s stuff—still true today with my own family! To give the lemonade a raspberry twist, I’ve added puréed fresh raspberries, which also gives it a vibrant pink color. The recipe is endlessly adaptable: Prefer it tart? Just go easy on the sugar. Want a boozy twist? Add a splash of vodka or tequila. Feeling fancy? Dress it up with lemon slices, fresh berries, and mint sprigs. Table of Contents What You’ll Need To Make Raspberry LemonadeStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Raspberry Lemonade Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Raspberry Lemonade Step-by-Step Instructions You’ll need approximately 8 to 12 to make this recipe. Lately, I’ve been finding lemons that are almost the size of apples—those are great if you can find them. One large lemon can yield up to 6 tablespoons of juice, while a typical-sized lemon yields about 3 tablespoons of juice, so plan accordingly. Begin by puréeing the raspberries in a blender with some of the lemon juice. Pass the mixture through a fine sieve to strain the seeds. It sounds fussy but the fastest way to do this is by using a soup ladle and pressing against the strainer in a circular motion. Try it—it works! Add the sugar, remaining lemon juice and water to the raspberry purée. Stir until the sugar is dissolved. This makes a fairly concentrated lemonade so dilute it with more water to your liking, but keep in mind that the ice cubes will water it down. Enjoy! You May Also Like RecipeComments (34)Add Comment Recipe Comments (34) Add Comment Ingredients 1¾ cups fresh squeezed lemon juice, from 8-12 lemons, strained ½ pound (8 oz.) raspberries, plus more for serving 5 cups water 1 cup sugar Lemon wedges, for serving Fresh mint, for serving 1¾ cups fresh squeezed lemon juice, from 8-12 lemons, strained ½ pound (8 oz.) raspberries, plus more for serving 5 cups water 1 cup sugar Lemon wedges, for serving Fresh mint, for serving Instructions Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days. Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days. Nutrition Information Powered by Per serving (7 servings) Serving size: 1 cup Calories: 141 Fat: 0 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 31 g Fiber: 2 g Protein: 1 g Sodium: 8 mg Cholesterol: 0 mg Per serving (7 servings) Serving size: 1 cup Calories: 141 Fat: 0 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 31 g Fiber: 2 g Protein: 1 g Sodium: 8 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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