Raspberry Lemonade
A raspberry lemonade recipe made with fresh or frozen raspberries, strained into a seedless puree and stirred into fresh lemon juice. Tart, ruby red and ready in 15 minutes.
Servings 6 glasses
Calories 102kcal
Cost $5
Equipment
- 1 Blender
- 1 Fine-mesh sieve
- 1 Large pitcher
- 1 Citrus juicer
Ingredients
For the Raspberry Puree
- 2 cups fresh or frozen raspberries about 10 oz, thawed if frozen
- 3/4 cup granulated sugar 150 g
- 1 cup water 240 ml
For the Lemonade
- 1 cup fresh lemon juice from about 6 medium lemons
- 3 cups cold water or sparkling water
To Serve
- ice cubes
- 6 lemon wheels
- fresh raspberries for garnish
Instructions
Make the Puree
- Add the raspberries, sugar and 1 cup of water to a blender and blend until smooth.
- Pour the puree through a fine mesh sieve into a large pitcher, pressing with a spoon.
- Scrape the underside of the sieve to collect all the puree, then discard the seeds.
Finish the Lemonade
- Squeeze 1 cup of fresh lemon juice and strain out any seeds.
- Add the lemon juice and 3 cups of cold water to the pitcher and stir well.
- Add more sugar or water until the flavor tastes balanced.
- Refrigerate for at least 1 hour.
- Stir, pour over ice and garnish with lemon wheels and raspberries.
Notes
Stir before pouring because the puree settles. Frozen berries work well. For fizzy lemonade, use sparkling water for the last 3 cups. Keeps 4 days in the fridge.
Nutrition
Serving: 240ml | Calories: 102kcal | Carbohydrates: 26g | Sodium: 1mg | Potassium: 5mg | Fiber: 0.6g | Sugar: 24g | Vitamin C: 14mg | Calcium: 1mg | Iron: 0.1mg
