I’ve been trying hard not to jump into full summer mode with every post, but today I’m embracing it. Let’s set aside the rainy spring weather and imagine long, hot summer afternoons by the pool with a tall glass of raspberry lemonade. This summer I’m determined to take real breaks from work: lounge by the pool, relax, and maybe—gasp—pick up an actual book from the library (e-books don’t count). I haven’t done that in years, but this summer feels different.
Accompanying my once-a-year lounging session will be a pitcher of ice-cold raspberry lemonade. I can already picture it: bright pink, slightly tart, and perfectly refreshing.
This recipe uses freshly squeezed lemon juice and pureed raspberries. When I first tried it with fresh berries, the raspberry flavor faded once mixed into the lemonade. After experimenting with thawed frozen raspberries, the balance was just right—bright, fruity, and full of raspberry flavor.
Like any drink made with real fruit, flavor strength will vary depending on how sweet or tart the fruit is. If the lemonade is too tart, stir in a little more sugar. If it’s too sweet, dilute it with another cup or two of water until it matches your taste.
I like adding a few fresh mint leaves for an extra burst of summer. For parties, toss in a handful of fresh raspberries and thin lemon slices for a festive presentation. To make it extra pretty, serve with paper straws or a decorative stirrer.
Raspberry Lemonade
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Ingredients
- 1 cup granulated sugar
- ¾ cup water
- 2 cups frozen raspberries, thawed
- 1 cup lemon juice
- 4-6 cups water, depending on your taste & how concentrated you want
- Optional: 1 tablespoon honey for added summer sweetness
- Optional: Fresh mint leaves for added flavor!
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Instructions
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To make a simple syrup, combine 1 cup granulated sugar and ¾ cup water in a medium saucepan. Heat over medium, stirring until the sugar dissolves. Remove from heat and let cool.
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In a blender or food processor, puree 2 cups thawed frozen raspberries with the simple syrup until smooth. Strain the mixture through a fine mesh sieve to remove seeds, repeating as needed to catch all seeds.
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Pour the seed-free raspberry mixture into a 2-quart pitcher. Stir in 1 cup lemon juice and 4 to 6 cups water, adjusting the amount to your preferred concentration.
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Serve over ice or refrigerate until ready to serve.
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For extra brightness, add fresh mint leaves before serving.
Nutrition
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Full disclosure: my brain is already in summer crafting mode, so expect more seasonal treats soon—peanut butter gelato might show up on the blog if I can keep my hands off it until it’s photographed.
Have a favorite summer drink? Share it in the comments below!