Nothing beats the summer heat like a big pitcher of ice cold raspberry lemonade! It’s homemade and absolutely delicious!
It’s been forever since I’ve made homemade lemonade. I’m talking 12+ years!! With temperatures reaching the 100’s here in Utah, I thought it was about time to break out the lemon juicer and get to work!
One of my favorite kitchen gadgets is my handheld lemon juicer/press. It’s squeezes every last drop out of any citrus you put in it. I love it! You’ll need 1 cup of fresh lemon juice for this particular recipe, so be prepared to squeeze a lot of lemons! Next you’ll want to make the raspberry puree. I tossed 12 ounces of fresh raspberries into my food processor, pureed them and then strained the mixture through a mesh sieve. Then it was on to the the syrup. If you’re like me and you hate grainy lemonade, then making a syrup is really great way to get rid of those pesky sugar crystals. Simply heat 1 cup of water along with 1 cup of sugar until the mixture goes from cloudy to clear. Easy, right?
Remove the mixture from the stovetop and pour into a large pitcher or jug. Allow it to cool for 15 minutes before stirring in the puree, remaining water and lemon juice, then stir to combine and refrigerate for at least 30 minutes before serving (if you’re feeling extra fancy, you can swap out the tap water for cold sparking water or club soda- just add it right before you serve it so you don’t loose the carbination). Pour the lemonade into glasses and serve with fresh raspberries, lemon slices, mint and ice. You can’t go wrong with a glass of this refreshing drink!
- 10 oz. fresh raspberries
- 5 c. water, divided
- 1 c. granulated sugar
- 1 c. freshly squeezed lemon juice
- Fresh raspberries, lemon slices, mint and ice, for serving
- Place raspberries in a food processor and pulse until well pureed. Pour the raspberry puree through a fine mesh strainer into a bowl; set aside.
- Pour 1 cup of water into a medium-size saucepan over medium-high heat, then stir in the sugar. Continue cooking over heat until sugar is dissolved and liquid turns from cloudy to clear again.
- Remove from the stovetop pour into a large pitcher or jug. Allow to cool for 15 minutes before stirring in the puree, remaining water and lemon juice, stir to combine. Refrigerate for at least 30 minutes before serving. Serve with fresh raspberries, lemon slices, mint and ice.
Recipe source: Life Made Simple