Raspberry Lemonade

The past three days have been insanely hot here in Central Illinois. We are under yet another heat advisory with the heat index supposed to reach 105 degrees today. Now I am all about warm weather, but this is ridiculous! If I expect to get the dogs walked before it turns into an oven I have to be out the door by 5:45am. Otherwise, forget about it! And don’t even get me started about trying to stay cool and hydrated in this heat when I am 21 weeks pregnant! I feel that all I do is drink, drink, drink. The past few weeks I have been living on Blueberry Lemonade and Diet 7up. As with all the pregnancy cravings that I have had, a craving for raspberry lemonade hit me like a ton of bricks. I just had to have some! Luckily I had everything I needed to make this refreshing drink. This lemonade does not require turning on the stove to make a simple syrup (which is a huge bonus when it feels like the surface of the sun outside!). Instead, everything is mashed together in a large bowl then poured through a fine mesh strainer before serving. By mashing the sliced lemons with the sugar, the flavorful and aromatic oils from the peel are captured to create an even more lemony punch. If you are looking for a delicious and easy way to quench your thirst this summer, give this raspberry lemonade a try! 😀

One Year Ago: Raspberry Cream Cheese Brownies 

Two Years Ago: Chipotle Bean Burritos                    

Raspberry Lemonade

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  • 10 – 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
  • 1 ½ cups fresh raspberries
  • 1 ¼ cups granulated sugar
  • pinch table salt
  • 5 cups water (cold)


  1. In a large, deep bowl combine lemons, raspberries, sugar and salt; set aside for 10 minutes. Mash the mixture with a potato masher until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes.
  2. Pour half the lemon slices and syrup through large mesh strainer set over a bowl. Press on solids with the back of a spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving. To serve: rub one of the used lemon rinds around the rims of the glasses and dip in sugar. Serve over ice.

Yields: 1 ½ quarts
Prep Time: 15 minutes

Source: adapted from Cook’s Illustrated, July 1998

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14 Responses to Raspberry Lemonade

  1. Oh. Now I want some. What a beautiful color. And you can’t get much prettier than a ripe raspberry.

  2. ChgoJohn says:

    Your first photo should be included as an illustration for the words “thirst quenching.”

  3. Kathleen says:

    How refreshingly delicious! Gorgeous photos 🙂

  4. April says:

    Wow, I love this flavor combination! Have you tried pureeing the raspberry and lemon mixture in the blender?

  5. Rebecca Ednie says:

    Be careful about the diet drinks when pregnant. They aren’t great for you normally, but especially not when pregnant.

  6. Looks amazing – it hasn’t been too crazy hot here in California, but lemonade just feels like summer time!

  7. That looks delicious! 🙂

  8. Jane says:

    You’re pregnant, but I’m not, so I can add a bit of vodka to this! Awesome recipe, booze or no booze!

  9. This recipe sounds so good! Its been very hot here in KS also… Ive bought the Raspberry Lemonades from Wendys…but your recipe looks so much better!

  10. jen laceda says:

    It’s hot out here in Toronto now, and an ice cols raspberry lemonade is something I need. Brrrrr…

  11. jenn says:

    Made this twice now! It is DEVINE!

  12. jenn says:

    Oops! Just realized I spelled divine wrong. Anyway, It is very very good! Drinking some right NOW.

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