This raspberry lemonade hits the perfect balance of sweet and tart, with real raspberry flavor that actually shows up in more than just color. The fresh raspberry taste comes from a simple homemade syrup that doesn’t get lost behind the lemon. It’s bold, refreshing, and exactly what a good raspberry lemonade should be.
I don’t make homemade lemonade just to say I did. It has to be really good to be worth squeezing all those lemons. And this one earns its spot every single time. After testing batch after batch over the years, I’ve learned exactly what it takes to make a raspberry lemonade where the fruit doesn’t fade into the background. One thing you’ll often find is that raspberry lemonades end up having all the fruit flavor disappear behind the lemon. This version strikes a sweet spot where it’s tart, bright, and full of fresh raspberry flavor that actually holds its own.
It’s quick enough to make on a busy weeknight but still feels like the kind of thing you’d serve in a big pitcher to friends and family in the summertime. Whether you’re pouring it into a mason jar to sip while the kids play outside, or saving a glass for after dinner on the porch, it’s one of those simple pleasures that feels like a treat.
Why You’ll Love This Raspberry Lemonade
- It’s made with a homemade raspberry syrup, so the flavor’s fresh and real. Not just pink sugar water
- Hits that sweet spot between tart and sweet without going overboard on either
- Comes together quick with just a handful of simple ingredients
- Whether it’s a summer cookout or just cooling off on the porch, this easy lemonade recipe fits right in
Ingredients
- Fresh raspberries – You’ll cook these down into a quick syrup for that berry flavor. Fresh is best, but thawed frozen raspberries work just as well.
- Granulated sugar – Sweetens the lemonade and balances the tartness from the lemons and raspberries. You can adjust the amount depending on how sweet or tart you like your drinks.
- Lemons – Freshly squeezed lemon juice gives the best flavor. Don’t skip the real thing. I promise you that bottled lemon juice won’t taste the same.
- Lemon zest (optional) – Adds a deeper lemon flavor without extra tartness. Zesting one lemon into the syrup really makes a difference.
- Cold water – Helps dilute and balance everything. For the best results, chill your water before mixing so you don’t have to rely on too much ice.
- Ice – Keeps it cold, especially if you’re serving it right away.
How to Make Raspberry Lemonade
1. Make the raspberry syrup
In a small saucepan, combine the raspberries, ½ cup water, sugar, and lemon zest. Bring it to a simmer over medium heat, stirring and mashing the berries as they cook down, about 5 minutes. Once the raspberries have broken down and the mixture looks syrupy, remove it from the heat.
2. Strain the syrup
Place a fine mesh strainer over a bowl or measuring cup and pour the raspberry mixture through. Press with a spoon or spatula to get all the juice out. Discard the seeds and pulp.
3. Juice the lemons
While the syrup cools a bit, juice your lemons. You’ll need about 1 ½ cups of fresh lemon juice total.
4. Mix it all together
In a large pitcher, stir together the strained raspberry syrup, lemon juice, and 4 ½ cups of cold water. Give it a taste—this is your chance to add more sugar or water if you like it sweeter or more mellow.
5. Chill and serve
Pop it in the fridge for at least an hour, or serve it right away over plenty of ice. Add lemon slices or a few extra raspberries to the pitcher if you want to dress it up a bit.
Tips and Tricks for Homemade Raspberry Lemonade
- Use fresh lemon juice – Bottled lemon juice just doesn’t hit the same. Fresh-squeezed gives you that bright, tangy flavor that makes the whole thing pop.
- Strain the raspberry syrup well – Use a fine mesh strainer and press with a spoon or spatula to get every last drop of juice. The smoother the syrup, the better the texture of your lemonade. If you don’t strain it properly, you end up with a gritty texture.
- Chill everything before mixing – If you want to serve it right away without diluting the flavor with tons of ice, use cold water and refrigerate the syrup and lemon juice ahead of time.
- Adjust the sweetness to your taste – Start with ¾ cup sugar and taste after everything’s mixed. Depending on your lemons and raspberries, you might need more or less.
- Add lemon zest to the syrup – Zesting one lemon into the saucepan while the raspberries and sugar cook will amp up the lemon flavor without adding more acidity.
- Garnish like you mean it – A few raspberries and lemon slices floating on top make it feel instantly special. You can also freeze raspberries in ice cubes to keep it cold without watering it down.
- Store it in a glass pitcher or jar – It’ll stay fresher and brighter than in plastic, especially if you’re keeping it in the fridge for a couple of days.
- Make it in advance – This tastes even better after a few hours in the fridge. It gives all the flavors time to mellow and blend together.
How to Store Raspberry Lemonade
Leftover homemade raspberry lemonade can be stored in the fridge for 3–4 days. Just keep it in a sealed pitcher or jar so it stays fresh. I recommend a glass one because it’ll keep a better flavor. Give it a good stir before serving. Some separation is totally normal.
If you want to make it ahead for a party or cookout, it actually gets better after a few hours in the fridge. The flavors have time to mellow and blend, so it’s a great option to prep the morning of.
Frozen Raspberry Lemonade
Freezing raspberry lemonade is a great way to save leftovers or make a big batch ahead of time. Just let the lemonade cool completely, then pour it into freezer-safe containers, jars, or even ice cube trays. If you’re using jars, leave a little room at the top for expansion.
The lemonade cubes are especially handy. You can toss them into a new batch to keep it cold without watering it down, or blend them up for a frozen slushie-style treat.
To serve, thaw the frozen lemonade in the refrigerator overnight, then stir and serve over ice.
FAQs
Yes! Frozen raspberries work just as well as fresh and are a great option when raspberries aren’t in season. Just thaw them first so they break down easily when making the syrup.
It’s totally up to you. Straining removes the seeds and makes the lemonade smoother, which most people prefer. If you don’t mind the texture of pulp and want to keep every bit of fruit, you can skip it.
Absolutely. In fact, it tastes even better after a few hours in the fridge. The flavors really come together well, so it’s perfect for prepping the morning of a party or barbecue.
Yes! Just swap a few cups of the water for sparkling water or club soda right before serving. It adds a bit of fizz that’s perfect.
More Summer Drinks You Might Like
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Recipe for Raspberry Lemonade
Ingredients
- 1 ½ cups fresh lemon juice (about 6–8 lemons)
- Zest of 1 lemon (optional)
- 1 ½ cups fresh raspberries (or thawed frozen)
- ¾ to 1 cup granulated sugar (adjust to taste)
- 5 cups cold water (divided)
- Ice (for serving)
Instructions
- In a small saucepan, combine the raspberries, sugar, ½ cup water, and lemon zest. Bring to a simmer over medium heat, stirring and mashing the berries as they cook down, about 5 minutes.
- While the syrup cools, juice the lemons. You’ll need about 1 ½ cups of fresh lemon juice.
- In a large pitcher, combine the raspberry syrup, lemon juice, and 4 ½ cups cold water. Stir well and taste. Add more sugar or water, if needed, to suit your preferences.
- Chill in the refrigerator for at least 1 hour, or serve immediately over ice. Garnish with fresh raspberries and lemon slices if desired.
Video
Notes
- Frozen raspberries work too – Just thaw them first before making the syrup. They’re a great backup when fresh raspberries aren’t in season.
- Adjust the sweetness – Start with ¾ cup sugar and taste after mixing. Depending on how tart your lemons and raspberries are, you may want a little more or less.
- Make it ahead – This lemonade actually tastes even better after a few hours in the fridge, so it’s perfect for prepping earlier in the day.
- Don’t skip the straining – Straining the syrup gives you a smooth lemonade without seeds or pulp, which makes it feel extra refreshing.
- Want to freeze it? – Pour it into jars or ice cube trays. You can thaw it later or use the cubes to chill future batches without watering them down.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a sucker for a good summer drink and this one is the most refreshing flavor combo!