Raspberry Pink Lemonade

This raspberry pink lemonade is made with fresh lemon juice and a simple raspberry syrup for natural color and flavor. It’s bright, refreshing, and comes together quickly with just a few ingredients.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 10

Total Time 20

Ingredients

For Raspberry Syrup:

▢ 225 g raspberries
▢ 60 g granulated sugar

For Lemonade:

▢ 222 g ice cubes
▢ 5 tablespoon fresh lemon juice
▢ 720 ml cold water

Instructions

In a small saucepan, combine 1¾ cups (225 g) raspberries and ⅓ cup (60 g) granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5–7 minutes.
Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract as much liquid as possible. Discard the solids and let the raspberry syrup cool completely.
Add 1 cup (222 g) ice cubes to a large pitcher, then pour in the cooled raspberry syrup and 5 tablespoons fresh lemon juice. Stir until well combined.
Pour in 3 cups (720 ml) cold water and stir again until fully mixed.
Add ice cubes to serving glasses, pour in the lemonade, garnish with fresh raspberries and lemon slices, and serve cold.

Notes

Strain Gently: Pressing the raspberries gently, I get all the syrup out while keeping the lemonade smooth and seed-free.

Cool the Syrup First: I always let the raspberry syrup cool completely before mixing so the lemonade stays fresh and bright.

Adjust the Sweetness at the End: After everything is mixed, I like to taste and add a small spoon of sugar if the lemons are extra tart.

Stir Before Serving: Giving the pitcher a quick stir before pouring, I keep the syrup evenly mixed in every glass.

Nutrition