When the weather heats up, this Homemade Raspberry Lemonade over ice is so refreshing! Our recipe is made with fresh lemons, ripe raspberries, and natural cane sugar. We use a special technique for our lemonade that results in a mellow and extra flavorful drink!Makes 2 quarts (64 ounces) of lemonadeTop 14 allergen free
Juice your lemons and strain out the seeds to make 1 ¼ cups fresh lemon juice.
Add the fresh lemon juice, the sugar, 1 cup water, and the lemon slices to a small saucepan and heat over medium-low heat until the sugar is dissolved and the lemon slices start to turn translucent (about 12-15 minutes).
Don't skip the lemon slices in the lemon/sugar mixture! The lemon rinds will add natural lemon oil which has a wonderful flavor in this lemonade.
While the lemon juice and sugar is cooking, blend/process the fresh raspberries with 1 cup of water.
Pour the raspberry mixture through a metal strainer and discard the seeds. Set aside the liquid (it will be cloudy).
Once the lemon juice has finished cooking, stir in the raspberry juice.
Add 4 cups (1 quart) of ice to a 2 quart pitcher. Add the lemon/raspberry mixture over the ice and add enough cold water to top this off to 2 quarts.
Serve cold with lemon slices to garnish your glass. Enjoy!
Notes
*You can adjust the amount of sugar to your tastes and use less if you want a more tart lemonade.