Raspberry Lemonade

Raspberry Lemonade

Makes 8 servings


  • 1 1/4 cups raspberries
  • 6 2/3 cups cold water, divided use
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 16 raspberries, for garnish


  1. Push the raspberries through a wire-mesh sieve into a small bowl to make a purée. Set aside.
  2. Combine 2/3 cup of the water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.
  3. Combine the sugar-water mixture with the lemon juice and add the remaining cold water. Add the raspberry puree and stir to combine.
  4. Serve immediately over ice or store refrigerated until ready to use.

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