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Refreshing Raspberry Lemonade!

June 14, 2011

I’m a big fan of lemonade when it’s hot outside! Temps have already hit the 90s, and it’s not even officially summer yet! We spent the day at the zoo on Sunday, and I wanted to avoid the expensive, unhealthy, food & beverages they sell there, so I whipped up a healthy picnic lunch for us: roasted turkey sandwiches, carrot sticks & hummus, fruit salad, kettle bbq chips, and homemade raspberry lemonade!

My recipe comes from the Food to Live By cookbook, and it’s a cookbook I use on a weekly basis. This is our second batch of raspberry lemonade, and it is amazing! It’s easy to double (or triple) the recipe, and if you have any leftover raspberry syrup, it keeps for up to 2 weeks in the fridge in an airtight container. The first time I made it, I used the leftover syrup to make raspberry green tea! You could also add it to yogurt, ice cream, smoothies, etc…

Ingredients (to make 4, 8 oz. servings)

Raspberry syrup:

  • 1 c. sugar
  • 1 1/4 c. (about 1 half pint) fresh  organic raspberries, or frozen unsweetened raspberries


  • 3/4 c. freshly squeezed lemon juice, or more to taste. Number of lemons vary.
  • 4 lemon slices and/or 4 mint sprigs for garnish


  1. Make the raspberry syrup: Place the sugar and 1 c. water in a small saucepan and bring to a simmer over high heat, stirring occasionally, until the sugar is dissolved (about 3 minutes). Add the raspberries and let the mixture come to a boil. Reduce the heat to low, and cook until the berries are completely soft (about 3 minutes). Allow the syrup to cool to room temperature.
  2. Strain the syrup through a sieve, pressing down on the berries with a spoon to extract all the liquid from the fruit. Discard the seeds & goo.
  3. Make the lemonade: Place 1 c. of the raspberry syrup and 3/4 c. of the lemon juice in a large serving pitcher. Add 2 cups of ice-cold water and stir to combine. Taste and add more raspberry syrup or lemon juice, if needed.
  4. Just before serving, fill 4 glasses with ice. Pour the lemonade into the glass, top with a lemon slice or mint sprig (I used both because I’m growing some lovely mint), and serve immediately.
  5. Enjoy!
2 Comments leave one →
  1. Amanda Schamel permalink
    June 14, 2011 12:01 pm

    Sounds delicious!

  2. June 14, 2011 1:25 pm

    Thanks, Amanda! You should totally make some of this for you & Scott…it’s a treat!

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