3-Ingredient Refreshing Raspberry Lemonade

3-Ingredient Refreshing Raspberry Lemonade

Tart lemon juice and sweet raspberry puree combine for a vivid pink pitcher of summer lemonade.

Total 1 hr 15 min Makes 16 servings Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This three-ingredient lemonade gets its rosy color and fruity depth from fresh raspberries blended into a quick puree, balanced by tart lemon juice and simple syrup. Strain out the seeds for a smooth sip, or leave them in for a rustic texture. It's a quick make-ahead pitcher drink for warm afternoons, picnics, or backyard gatherings.

Ingredients

  • 2 cups fresh raspberries
  • 1 1/2 cups fresh lemon juice
  • 1 1/2 cups simple syrup

Method

  1. Place the raspberries in a blender and puree until smooth, about 30 seconds.

  2. Strain the raspberry puree through a fine-mesh sieve into a one-gallon pitcher, pressing with a spoon to extract the juice and discarding the seeds.

  3. Add the fresh lemon juice and simple syrup to the pitcher and stir to combine.

  4. Fill the pitcher with cold water to the top, about 4 cups, and stir well.

  5. Chill the lemonade in the refrigerator until cold.

  6. Stir once more, pour over ice, and serve.

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    3-Ingredient Refreshing Raspberry Lemonade

    This three-ingredient lemonade gets its rosy color and fruity depth from fresh raspberries blended into a quick puree, balanced by tart lemon juice and simple syrup. Strain out the seeds for a smooth sip, or leave them in for a rustic texture. It's a quick make-ahead pitcher drink for warm afternoons, picnics, or backyard gatherings.

    1 hr 15 min 16 servings 90 cal

    Ingredients

    • 2 cups fresh raspberries
    • 1 1/2 cups fresh lemon juice
    • 1 1/2 cups simple syrup

    Method

    1. 1

      Place the raspberries in a blender and puree until smooth, about 30 seconds.

    2. 2

      Strain the raspberry puree through a fine-mesh sieve into a one-gallon pitcher, pressing with a spoon to extract the juice and discarding the seeds.

    3. 3

      Add the fresh lemon juice and simple syrup to the pitcher and stir to combine.

    4. 4

      Fill the pitcher with cold water to the top, about 4 cups, and stir well.

    5. 5

      Chill the lemonade in the refrigerator until cold.

    6. 6

      Stir once more, pour over ice, and serve.