Make your own sweet and tart Raspberry Lemonade with this simple recipe—it has just three ingredients!
Cheers to summer! Raspberry Lemonade is a super easy, semi-homemade way to enjoy a refreshing iced beverage.
It has three ingredients: lemonade concentrate, raspberries (fresh or frozen), and mint. The mint is optional, but I love the flavor that it adds, and the color is gorgeous next to the pink hue of the lemonade.
You can also 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!
This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
- 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 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.
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!
And if you need another boozy option, don’t miss these Mango Mojitos—it’s my most popular beverage recipe on the blog and they’re perfect for summer!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
- 1 can frozen lemonade concentrate
- 6 oz raspberries
- For garnish: mint, additional fresh raspberries
- 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.