Homemade Lemonade with Raspberries

Name: Homemade Lemonade with Raspberries
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: ¾ cup (180 ml) fresh lemon juice, strained, freshly squeezed and strained to remove pulp; 3 cups (710 ml) cold water, chilled; ½ cup (100 g) granulated sugar; 1 cup (125 g) fresh raspberries, rinsed gently and patted dry; ½ whole lemon, thinly sliced, sliced into thin rounds for garnish (optional); 6 leaves fresh mint leaves, whole or gently bruised (optional)

From the MyKitchenBank Kitchen

Bright, refreshing homemade lemonade infused with fresh raspberries. This simple drink balances sweet and tart with a beautiful pink hue and subtle berry flavor. Perfect for warm afternoons, picnics, or any time you need a cold, naturally flavored refreshment.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: 4 servings (about 1 quart / 1 liter)

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Steps

Before you start

Chill a large pitcher or serving vessel in the refrigerator for 15 minutes
Have ice cubes or crushed ice ready if serving immediately
Use room-temperature lemons for maximum juice yield; roll them on the counter before juicing

1
Juice the lemons
- Cut 3–4 room-temperature lemons in half and juice them using a citrus juicer or reamer.
- Press firmly to extract all liquid.
- Strain the juice through a fine-mesh strainer to remove pulp and seeds.
- Measure 0.75 cup (180 ml) into a small bowl or measuring cup.
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Ready when: All juice extracted; pulp remains in strainer
Tip: Room-temperature lemons yield more juice than cold ones. Roll them on the counter with pressure before cutting to break down cells.
2
Combine sugar and water
- Pour 3 cups (710 ml) of cold chilled water into a large pitcher.
- Add 0.5 cup (100 g) of granulated sugar.
- Whisk or stir vigorously for 30–45 seconds until the sugar dissolves completely.
- You should not see any granules at the bottom.
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Ready when: Sugar fully dissolved and no granules visible
Tip: Cold water helps sugar dissolve faster. If you use warm water, the drink will be less refreshing. Never stir a simple syrup into ice-cold water; mix thoroughly beforehand.
3
Add lemon juice
- Pour the strained fresh lemon juice into the pitcher with the sugar-water mixture.
- Stir well to combine.
- The mixture should taste tart but pleasantly sweet—not overly sour.
- If it tastes too sour, add 1–2 tablespoons more water.
- If it tastes too sweet, add 1 tablespoon more lemon juice.
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Ready when: Lemon juice fully incorporated; liquid is pale yellow and well mixed
Tip: Taste as you go. The balance of sweet and tart is personal—this recipe gives you a moderate sweetness, but adjust to your preference.
4
Infuse with raspberries
- Add 1 cup (125 g) of fresh rinsed raspberries to the pitcher.
- Use the back of a wooden spoon to gently press about half of the raspberries against the side of the pitcher, releasing their juice and flavor into the lemonade.
- Do not mash aggressively—you want some whole berries for texture and visual appeal.
- Stir gently to distribute the berries and their color throughout.
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Ready when: Raspberries partially broken down; lemonade has taken on a pale pink hue
Tip: Gentle pressing releases flavor without creating a pulpy drink. Leaving some berries whole keeps the texture light and the presentation appealing.
5
Chill and infuse
- Cover the pitcher and refrigerate for at least 30 minutes.
- This allows the raspberry flavor to fully develop and infuse into the lemonade, deepening the pink color.
- The cold temperature also mellows the tartness slightly.
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Ready when: Liquid is fully chilled and has a uniform pale to medium pink color
Tip: You can prepare this up to 2 hours ahead. The longer it sits, the deeper the raspberry color becomes.
6
Strain and serve
- Before serving, pour the lemonade through a fine-mesh strainer into glasses or a clean pitcher, catching the softened raspberries.
- Discard or reserve the raspberries for snacking.
- Fill glasses with ice cubes or crushed ice.
- Garnish each glass with a fresh lemon slice and a sprig of mint if desired.
- Stir gently.
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Ready when: Lemonade poured into glasses; garnishes in place
Tip: If you prefer a completely clear pink lemonade, strain out all the raspberry solids. If you like pulp and texture, skip the straining step and simply pour with raspberries into glasses.

Good to know

Tips

Fresh lemon juice makes a dramatic difference compared to bottled. If using bottled, choose 100% juice with no added sugar.
For a less sweet version, reduce sugar to ⅓ cup (65 g) or increase water to 3.5 cups (830 ml).
Make a batch of unsweetened lemon-water and sweeten individual glasses to taste for a more flexible, customizable drink.
If raspberries are tart, add an extra tablespoon of sugar to the pitcher to balance the flavor.

Make ahead

Prepare the lemonade (through step 5) up to 4 hours ahead. Store covered in the refrigerator. Stir before serving. Do not add ice until you're ready to drink, as it will dilute the flavor as it melts.

Storage & reheating

Room temperature (if just made and not yet chilled): up to 1 hour before serving. Refrigerator: up to 2 days in an airtight pitcher. The raspberry flavor will intensify and the color will deepen over time. Freezer: not recommended, as thawing dilutes the flavor and texture.

Substitutions

fresh raspberries → Fresh blackberries or a mix of red and black berries. Use the same weight (125 g). The color will be deeper and the flavor slightly more earthy.
fresh raspberries → Frozen raspberries (thawed). Thaw before use and drain excess liquid. They'll be softer and may release more color; reduce pressing time.
granulated sugar → Honey or maple syrup. Use 6 tablespoons (90 ml) honey or maple syrup instead of 0.5 cup sugar. These add mild floral or woodsy notes. Stir well into cold water.
cold water → Sparkling water or club soda. Replace 1–2 cups of still water with sparkling water for a fizzy version. Add after chilling the base lemonade to preserve carbonation.