Ready in just 15 minutes and with only 3 ingredients, this might just be the easiest raspberry lemonade recipe you will find. Make it in advance for the perfect party drink.
Why this recipe works
There’s nothing like homemade raspberry lemonade. Best of all, this recipe can be made low sugar, so it’s the perfect mocktail for kids and those mindful of their sugar intake. You’ll love this recipe because its:
- Easy: with just a few ingredients and no special equipment required, this recipe is perfect for those who like to keep it simple.
- Low in sugar: replace the sugar in this raspberry lemonade with monkfruit sweetener for a lower sugar, lower carb option.
- Fast: a high-speed blender does most of the work in this recipe! Simply blend and strain to make this delicious drink.
- Pretty: I’m a sucker for this glorious red raspberry lemonade. Top your glass with a twist of lemon and a sprig of mint to really make it pop.
Made for minimalists, there are just 3 healthy ingredients in this easy raspberry lemonade.
- Raspberries: sweet and delicately flavored raspberries are the hero of this recipe. Packed with potassium, omega-3 fatty acids, fibre and manganese, they’re a delicious and healthy fruit.
One cup of raspberries provides over 50% of your minimum daily target for vitamin C, so when it comes to this raspberry lemonade soda, you can drink up!
You can use fresh or frozen raspberries in this recipe. When using frozen raspberries, make sure to thaw them fully before use.
- Lemon juice: freshly squeezed lemon juice adds a zesty tang to the sweet raspberries. Juice fresh lemons for the best flavor and hit of vitamin C. You can use bottled lemon juice if you can’t find fresh. However, it won’t taste quite the same.
- Sugar or monkfruit sweetener: a little sweetness is required to mellow out the sweet but tangy combination of raspberries and fresh lemon juice. Pick a fine sugar like caster sugar, so it dissolves quickly. For a lower sugar option, my pick is monkfruit sweetener.
- Vanilla extract (optional): a touch of vanilla extract is an optional but delicious addition to this raspberry lemonade recipe. It adds a lovely creamy texture to the drink.
How To Make Raspberry Lemonade
- Add the raspberries, sugar and about half of the lemon juice to a blender. Blend well.
2. Strain the raspberry puree through a fine mesh strainer into a bowl or pitcher. Depending on how large your strainer is, you might need to do this in batches. Use a wood spoon or spatula to press the mixture against the strainer and extract all the juices from the puree.
3. Add remaining lemon juice, cold water and vanilla extract (optional) to your bowl or pitcher and stir to combine.
4. Serve in glasses over lots of ice and garnish with lemon slices and fresh raspberries.
Frequently Asked questions
Not all lemonade recipes are healthy, but I’m happy to say this one is! The simple combination of raspberries and lemon makes for a nutrient-packed drink that is also low in sugar. Best of all, it’s simple to make and tastes delicious.
Fresh raspberries are best stored in the punnet you bought them in (or in a breathable container if hand-picked).
Avoid keeping them in the coolest part of your fridge, which is usually the back of the crisper. The best place to keep them is on a shelf near the front of the refrigerator.
If you’re buying raspberries on the same day as making this raspberry lemonade, then you don’t need to refrigerate the raspberries. They have a shelf life of a day when stored at room temperature.
If you’re using frozen raspberries, store them in the freezer and then remove the required quantity in advance. Make sure to fully thaw the raspberries before use.
Raspberries last between 2-3 days in the fridge when stored correctly. Don’t wash them before storage, as damp raspberries spoil more quickly. If you end up with leftover berries, simply place them in a resealable bag and freeze.
Frozen is a fantastic option for recipes where the raspberries are blended or pulped. Frozen berries are available year-round and are often cheaper than fresh. You don’t have to worry about spoiling, and they’re on hand whenever a raspberry lemonade comes to mind.
Frozen berries must be thawed before use, and due to their high water content can be a little soggy in consistency. Fresh is best if you plan on using raspberries as a garnish.
- Short on time? Make this simple raspberry lemonade in advance before your guests arrive. I usually make mine in the morning and then keep it in the fridge until I am ready to serve it. You could even make it the day before! Just give it a stir prior to serving.
- Prefer a sparkling lemonade? Just replace the water with sparkling water. Keep in mind it may turn quite fizzy and frothy - but it still tastes delicious!
- To save time on washing up, I prefer to strain the raspberry mixture in batches straight into a pitcher rather than a bowl.
- Use frozen raspberries and/or lemon slices instead of ice to avoid diluting your drink.
Looking for more lemonade recipes? Try these!
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Easy Raspberry Lemonade
- 1 cup fresh or frozen raspberries (see note 1)
- ¾ cup sugar or sweetener of choice (see note 2)
- 1.5 cups freshly squeezed lemon juice
- 4-5 cups water (see note 3)
- Add the raspberries, sugar and about half of the lemon juice to a blender to make a raspberry puree. Blend well.
- Strain the raspberry puree mixture through a fine mesh strainer into a bowl or pitcher. Depending on how large your strainer is, you might need to do this in batches. Use a wooden spoon or spatula to press the mixture against the strainer and extract all the juices from the puree.
- Add remaining lemon juice and cold water to your bowl or pitcher and stir to combine.
- Serve in glasses over lots of ice and garnish with lemon slices and fresh raspberries.
- To make a monkfruit syrup, dissolve ¾ cup monkfruit sweetener in 1 cup of boiling water, stirring occasionally. Set aside to cool.
- Add the raspberries, monkfruit syrup and half the lemon juice to the blender. Blend well.
- Continue with steps 2-4 above.
NUTRITIONAL VALUES ARE ESTIMATES ONLY AND DO NOT INCLUDE CARBS FROM SUGAR ALCOHOLS.