Make your own sweet and tart Raspberry Lemonade with this simple, semi-homemade recipe—it has just two ingredients!
Cheers to summer! 2-Ingredient Raspberry Lemonade is a super easy, semi-homemade way to enjoy a refreshing iced beverage.
The two ingredients are lemonade concentrate and raspberries (fresh or frozen). That’s it!
You can also add fresh mint as garnish if you’re feeling fancy. AND you can turn it into a boozy lemonade by adding vodka—more on that below!
The recipe is from a Southern church cookbook from the 1980s. I can imagine it being served at a bridal shower or baby shower in that era, or maybe a ladies’ luncheon. I personally would serve it for a cookout on a warm summer day!
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Ingredients
- The recipe starts with a can of frozen lemonade concentrate. You can find it in the freezer section, usually near the frozen fruit.
- You can use either fresh or frozen raspberries for this recipe.
- Fresh mint is optional, but it really does make a beautiful garnish.
How to make 2-ingredient raspberry lemonade
Start by defrosting the lemonade concentrate either on the countertop, or in the refrigerator. If you’re using frozen raspberries, defrost those too.
Prepare the lemonade concentrate according to package directions. I like using a big glass pitcher for this.
Then, place the raspberries in a blender with ¼ cup of water.
Blend on high until smooth. (I’ve been using my KitchenAid Diamond blender almost every day for 4 years, and it does a great job every time.)
You can also use a food processor instead of a blender. I just find that a blender is easier to clean!
If you would like a very smooth lemonade, pour the raspberry purée through a fine mesh colander to remove the seeds. If you don’t mind the seeds, just leave it as-is.
Stir the raspberry purée into the pitcher of lemonade.
Add fresh mint and a few extra raspberries to the top of the pitcher.
To serve, fill glasses with ice. Pour the raspberry lemonade over the top and garnish with a sprig of fresh mint and several raspberries. Serve immediately.
Make it ahead
Two-Ingredient Raspberry Lemonade is PERFECT for making ahead! Make it up to 48 hours in advance, and store in the refrigerator, tightly covered.
Give it a stir before serving.
Variations
Give this lemonade your own spin with one of these variations.
- Replace the raspberries with 2 cups blueberries or strawberries.
- Add vodka (more on that below, and in the recipe notes)
- Make it sparkling—replace the water for the lemonade concentrate with sparkling water
Frequently Asked Questions
Yes! Here’s a recipe for fresh squeezed lemonade that yields the perfect amount for one big pitcher. Just stir in the raspberry purée from this recipe, and it’s done!
To make strawberry lemonade, substitute 1 pint (2 cups) of fresh strawberries in place of the raspberries. Proceed with the recipe as directed. If you use frozen strawberries, use 2 cups and defrost them first.
If you’re using frozen raspberries, you can defrost them by placing them in the refrigerator overnight, or at room temperature for 1–2 hours. You can blend them when they’re still a little slushy, too.
How to make boozy lemonade
We can use vodka to make this recipe boozy!
To make boozy raspberry lemonade, decrease the water by one cup (the water that you add per the instructions on the lemonade concentrate).
Then, add 1 cup of good quality vodka to the pitcher in place of the water. Proceed with the recipe as directed and enjoy!
More summer beverages
- Mango Mojitos are my all-time favorite summer cocktail
- Homemade Ginger Ale actually tastes like real ginger!
- A Peach Apricot Bellini is so nice with brunch
- A pitcher of Blueberry Mojitos is so refreshing in the summer
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Raspberry Lemonade
Ingredients
- 1 can frozen lemonade concentrate
- 6 oz raspberries (plus more for garnish)
- For garnish: mint, additional fresh raspberries
Instructions
- Defrost the lemonade concentrate, and prepare according to package directions in a large pitcher.
- Rinse the raspberries, and place them in a blender with ¼ cup water. Blend on high until smooth.
- If desired, strain the raspberry purée through a fine mesh strainer, and discard the seeds.
- Stir the raspberry purée into the lemonade.
- Serve the lemonade in glasses with ice, fresh mint, and additional raspberries.
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