Dessert Recipes

Raspberry Lemonade

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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.

Glass of raspberry lemonade with a sprig of mint and a metal straw in the foreground, with 2 more glasses of lemonade in the background

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.

Overhead view of three glasses of raspberry lemonade on a white counter, surrounded by lemon slices and fresh raspberries


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.

Glass of raspberry lemonade garnished with a sprig of mint on a white counter, with raspberries scattered on the countertop

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! 

Spatula pushing raspberry puree through a fine mesh sieve set over a glass bowl on a white surface


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!)

Overhead view of a bowl of raspberry puree and a measuring cup of lemon juice on a white counter, next to containers of fresh raspberries and halved lemons

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.

White pitcher pouring raspberry lemonade into a glass. Additional glasses with ice are in the background


Raspberry Lemonade is pretty perfect all on its own. But that doesn’t mean you can’t bump it up with some mix-ins. 

Glass of raspberry lemonade garnished with a sprig of mint on a white countertop, surrounded by fresh raspberries and another glass and pitcher of lemonade in the background

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!

Overhead view of three glasses of raspberry lemonade garnished with mint, surrounded by fresh raspberries and lemon slices


  • 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)


  1. 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.
  2. Measure 3/4 cup of fresh raspberries and puree them in your blender or food processor.
  3. Push the raspberry puree through a fine mesh sieve to separate the seeds from the pulp.
  4. Once the simple syrup has cooled, combine the raspberry puree, simple syrup and lemon juice in a large pitcher.
  5. 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 Information

Yield 6

Serving Size 1 glass (about 1 1/3 cups)

Amount Per Serving

Calories 189Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 43mgCarbohydrates 51gFiber 5gSugar 39gProtein 2g

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