Time 1h15m Yield 8 to 12 servings Number Of Ingredients 4 Steps:
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Fill mason jars with ice cubes and top them off with the lemonade.
Time 15m Yield 1¾ quarts Number Of Ingredients 6 Steps:
Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.
Yield 12 servings Number Of Ingredients 5 Steps:
Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
Time 5m Yield 18 Number Of Ingredients 7 Steps:
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Time 15m Yield 3-1/2 quarts. Number Of Ingredients 5 Steps:
In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.
Time 2h20m Yield 6 Number Of Ingredients 6 Steps:
Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature. Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate. Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries. Freeze about 2 hours or until firm. Serve lemonade over ice cubes.
Time 10m Yield 8-10 serving(s) Number Of Ingredients 5 Steps:
stir together raspberries, beer, thawed concentrate, and vodka. Serve over ice. Garnish if desired. Note: To make ahead, stir raspberry lemonade concentrate and vodka in large container. Chill up to 8 days. Stir in raspberries and beer just before serving.
Yield Serves 4 to 6 Number Of Ingredients 7 Steps:
Puree thawed berries in processor. Strain into pitcher, pressing on solids in strainer to extract as much liquid as possible. Mix in lemon juice and sugar; stir until sugar dissolves. Mix in 2 cups water. Fill pitcher with ice. Let stand 5 minutes. Fill 4 to 6 tall glasses with ice; add lemonade. Garnish with lemon slices and fresh raspberries.
More about “easy raspberry lemonade recipes”
Time 40m Yield 5 pints of concentrate (4 servings each). Number Of Ingredients 5 Steps:
Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool., To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
