Noah Baker
Prep Time: 15 minutes Cuisine: American Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 20 minutes Calories: 120 kcal
Let’s get started!
– 1 Shaker – 1 Blender – 1 Glass
– 1 cup fresh raspberries – 1 cup granulated sugar – 1 cup freshly squeezed lemon juice about 4-6 lemons – 4 cups cold water – Ice cubes for serving – Fresh mint leaves for garnish (optional) – Sliced lemons for garnish (optional)
1. In a blender or food processor, puree the fresh raspberries until smooth. Strain the raspberry puree through a fine-mesh sieve to remove the seeds, if desired. Set aside.
2. In a small saucepan, combine the granulated sugar with 1 cup of water. Heat over medium heat, stirring constantly, until the sugar has dissolved. Remove from heat and let cool. 3. In a large pitcher, combine the freshly squeezed lemon juice, raspberry puree, simple syrup, and remaining 3 cups of cold water.
4. Refrigerate the raspberry lemonade for at least 1 hour to chill and allow the flavors to meld together. 5. To serve, fill glasses with ice cubes and pour the chilled raspberry lemonade over the ice. Garnish with fresh mint leaves and sliced lemons, if desired.