Easy Raspberry Lemonade
This quick rasberry lemonade can be made in less than 15 minutes with only 3 ingredients.
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Drinks
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 5
Calories: 134kcal
- 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.
Note 1: Take your pick of fresh or frozen raspberries for this recipe, they work equally well. If using frozen, make sure they are fully thawed before using.
Note 2: For a low carb option, you can replace the sugar with your sweetener of choice. My preferred sweetener is monkfruit sweetener, and I use it like this:
- 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.
If you're using a different sweetener, follow the packet instructions.
Note 3: The amount of water you use is completely up to you. Try adding 4 cups first, then taste. Add additional water for a thinner consistency.
Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 364mg | Fiber: 5g | Sugar: 27g | Vitamin A: 55IU | Vitamin C: 31mg | Calcium: 35mg | Iron: 1mg