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Fresh Raspberry Lemonade
Fresh squeezed lemonade with pureed raspberries.
Course
Beverage
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
10
cups
Calories
95
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Lemon Juicer
Sieve
Ingredients
1
cup
lemon juice
fresh squeezed
1
cup
granulated sugar
2
cups
fresh raspberries to make ¼ cup raspberry juice
8
cups
cold water
US Customary
-
Metric
Instructions
Put raspberries in a saucepan over low heat
Simmer for about 5 minutes, until very juicy
Strain raspberries through a fine sieve to remove seeds. You need ¼ cup of juice.
Stir in sugar
Squeeze lemons
Combine lemon juice, raspberry juice and water
Serve over ice
Notes
Use fresh or frozen raspberries
Don't add ice until you're ready to serve
Garnish with a slice of lemon and fresh raspberries
If made ahead of time, stir before serving
Nutrition
Serving:
1
cup
|
Calories:
95
kcal
|
Carbohydrates:
25
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
62
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
9
IU
|
Vitamin C:
16
mg
|
Calcium:
13
mg
|
Iron:
1
mg