Enjoy a refreshing glass of Raspberry Lemonade made with raspberries, squeezed lime and lemon juice infused with fresh mint.
My obsession with berries and lemons is at an all-time high. So much so that I had to find a way to consume even more than I already do :).
A couple of days ago, MN experienced the warmest day of the year so far, which had me longing for a cold glass of lemonade and this wonderful version was born shortly after.
May I add that this was my very first time making lemonade from scratch using real ingredients? Guys, this is a must-make and a must-taste. It will have you seriously question the stuff you can buy in a bottle or make from a powder or concentrate.
So I hope you’re on board as I share a recipe perfect for summer – even though Spring has yet to fully spring in so many parts of the country!
I am done waiting for the weather to make up its mind and am more than ready for the flavors of homemade lemonade to saturate my taste buds.
One of the great things about making your own lemonade is that you are in total control of the sweetness. Also, you can jazz things up and get as creative as you’d like. For example, not only are lemons high on my list these days, but limes are as well. So why not swap out some of the lemons and add the juice of two or three incredible limes as well?
It’s a citrus dance party in your mouth!
Here are your ingredients:Lemons Limes Sugar Raspberries Fresh Mint Water
Each of which are completely delicious on their own. I love a lineup like this one. So simple and a 100% wonderful. I get so excited when I see all of these vibrant colored foods sitting on my counter ready to be transformed into something even more awesome and flavorful.
Alright, I’m going to grab another glass to enjoy inside my 75 degree house on another 35 degree day, ha. Happy Thursday!
- 6 lemons
- 2 limes
- 3/4 - 1 cup granulated sugar
- 1 package (12 oz.) frozen raspberries
- fresh mint, about 1/2 cup
- 5 cups water
- 1. Juice lemons and limes and pour liquid into a pitcher (64 oz). Add sugar and give it a good stir. Set aside.
- 2. Puree raspberries in a blender until smooth an no chunks remain. If you don't mind the seeds, you can add the pureed raspberries to the juice in the pitcher (make sure the sugar is dissolved) right away. I put the pureed raspberries through a fine mesh strainer first to get rid of most of the seeds. Add to the pitcher and stir well.
- 3. Add mint leaves (some whole and some roughly chopped or torn into pieces) to the raspberry mixture. Add 5 cups of water or as much as needed to fill up the pitcher. Place in the fridge and let cool for 2 1/2 to 3 hours. Serve in glasses filled with ice and garnish with additional raspberries, mint leaves and lemon or lime wedges. Enjoy!
- Raspberry Lemonade will keep up to 5 days in the fridge.