Like most people, we drink LOTS of lemonade in the summer. My family can’t get enough of the Crystal Light pink lemonade (…and Cherry Limeade…and the newest treat for Mom, Margarita…but I digress…). This weekend, I decided to try my hand at homemade raspberry lemonade after I saw raspberries on sale at my local supermarket. (Surprise, surprise that raspberries are on sale the week before the 4th of July…flag cake, anyone??) Anyway, I found this recipe on My Baking Addiction, and decided to use that as my inspiration.
HOMEMADE RASPBERRY LEMONADE
Recipe inspired by My Baking Addiction
1 1/2 c sugar
1 1/2 c water
1 pint fresh raspberries
1 cup freshly squeezed lemon juice (Prepare for some sore hands if you’re squeezing these by hand!)
4 c water (or more to taste)
- Heat sugar and water in a medium saucepan until boiling to form your simple syrup. Allow to cool to room temperature.
- Add 1 pint of fresh raspberries to a blender and puree until smooth. Using the back of a spoon, push the puree through a sieve to eliminate as many seeds as possible from getting into your lemonade.
- Add simple syrup, raspberry puree, lemon juice and water a pitcher and stir together.
- Allow to chill and serve!
This is a recipe that can easily be doubled to serve to a crowd. (Although if you’re going to do that, may I suggest an electric juicer for your lemons!) You may want to add more or less sugar to your lemonade, depending on your preference for sweetness/tartness.