Homemade Raspberry Lemonade
Find out why my raspberry lemonade always brings rave reviews! With the perfect combination of sweet and tart and the perfect shade of pink, your family and friends will be begging for more!
Servings: 8
Ingredients
- 1 cup fresh raspberries
- 1 cup warm water
- 1 cup granulated sugar
- 1 ½ cups lemon juice about 10 lemons
- 6 cups cold water
Instructions
- In a blender or food processor combine the raspberries, warm water and granulated sugar. Blend until pureed. With a bowl underneath to collect the mixture, pour the raspberry mixture into a fine mesh sieve. Use the back of a spoon to press the mixture into the sieve to remove as much liquid as possible, you should get about 1/4-1/3 cup raspberry liquid. Set aside.
- Juice the lemons. With a bowl underneath to collect the mixture, pour the lemon mixture into a fine mesh sieve. Use the back of a spoon to press the mixture into the sieve to remove as much liquid as possible, you should get about 1& 1/2 cups lemon juice.
- In a large pitcher combine the lemon juice, raspberry juice and cold water. Taste and add more water if needed.
Notes
You can use fresh or frozen raspberries. If using frozen raspberries, thaw them first.
How to store: Store leftover lemonade in a covered pitcher for 3 to 4 days; give it a good stir before serving.
Nutrition
Calories: 114kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 70mg | Fiber: 1g | Sugar: 27g | Vitamin A: 8IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 1mg