Ingredients
For the simple syrup:
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
For the lemonade:
- 1½–2 cups fresh lemon juice (about 9 lemons), to taste
- 3–4 cups cold water (adjust to taste)
- 1 cup fresh raspberries, plus more for garnish
To serve:
- Ice
- Lemon wheels or slices
- Fresh mint (optional)
Instructions
- Make the simple syrup: combine sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 3–5 minutes. Remove from heat and let cool completely.
- Make the raspberry purée: blend or mash the raspberries, then press through a fine mesh strainer to remove seeds. You should have about ½ cup of purée.
- Juice the lemons.
- In a large pitcher, combine 1 1/2 cups of lemon juice, 1 cup of the cooled simple syrup, and raspberry purée. Stir well.
- Add 3–4 cups of cold water and taste — add more lemon juice if you would like it tangier, more simple syrup if you would like it sweeter.
- Fill glasses with ice, pour, and garnish with a lemon wheel and a few raspberries.
Notes
For a sparkling version, swap the cold water for club soda. Add right before serving so it stays bubbly!
- Category: Beverage
- Cuisine: American