Raspberry Lemonade

How to Make Raspberry Lemonade

1. 1

   Step 1: Make the raspberry syrup

   Combine raspberries, granulated sugar, 1 cup water, and a pinch of salt in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar, then reduce heat and cook gently for 6–8 minutes until the raspberries have broken down and the mixture is glossy and slightly thickened.

   For this step

   • 3 cupsFresh raspberries
   • 1 cupGranulated sugar
   • 1 cupWater (for syrup)
   • a pinchPinch of salt
   
2. 2

   Step 2: Strain and cool the syrup; add lemon

   Remove the pan from heat and press the mixture through a fine-mesh sieve into a bowl, discarding seeds and solids. Once the syrup is warm (not hot), stir in the freshly squeezed lemon juice and let the syrup cool to room temperature, about 10 minutes.

   For this step

   • 1 1/2 cupsFreshly squeezed lemon juice
   
3. 3

   Step 3: Assemble the pitcher

   In a 2-quart pitcher, combine the cooled raspberry-lemon syrup with 4 cups of cold water (or 3 cups water + 1 cup sparkling for fizz) and stir well to combine. Add ice to the pitcher or individual glasses and taste, adjusting with extra water if you prefer a milder lemonade.

   For this step

   • 4 cupsCold water (still) or sparkling water
   • 4 cupsIce
   
4. 4

   Step 4: Garnish and serve

   Add lemon slices and mint sprigs for a bright, fresh presentation and gently stir to distribute. Serve immediately over ice, or chill the pitcher for up to 2 hours before serving for an even colder, more refreshed drink.

   For this step

   • 1 medium lemonLemon slices (for garnish)
   • 8 sprigsFresh mint sprigs (optional garnish)
   

1. Combine raspberries, granulated sugar, 1 cup water, and a pinch of salt in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar, then reduce heat and cook gently for 6–8 minutes until the raspberries have broken down and the mixture is glossy and slightly thickened.
2. Remove the pan from heat and press the mixture through a fine-mesh sieve into a bowl, discarding seeds and solids. Once the syrup is warm (not hot), stir in the freshly squeezed lemon juice and let the syrup cool to room temperature, about 10 minutes.
3. In a 2-quart pitcher, combine the cooled raspberry-lemon syrup with 4 cups of cold water (or 3 cups water + 1 cup sparkling for fizz) and stir well to combine. Add ice to the pitcher or individual glasses and taste, adjusting with extra water if you prefer a milder lemonade.
4. Add lemon slices and mint sprigs for a bright, fresh presentation and gently stir to distribute. Serve immediately over ice, or chill the pitcher for up to 2 hours before serving for an even colder, more refreshed drink.