RECIPE
6 INGREDIENTS6 STEPS15MIN

Raspberry Lemonade

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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
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To this version, I’ve added puréed fresh raspberries to give it a fruity flavor and a vibrant pink color. The recipe is endlessly adaptable: Like it tart? Go light on the sugar. Want it boozy? Add a splash of vodka or tequila. Feeling fancy? Dress it up with lemon slices, fresh berries and mint.

15MIN

Total Cooking Time

6

Ingredients
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 3/4 cups
Lemons , freshly squeezed, juiced
from 8-12 lemons
1 3/4 cups
plus more for serving
5 cups
Water
1
sliced in wedges for serving
to taste
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Directions

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Step 1
Combine the Fresh Raspberries (1 3/4 cups) and Lemons (1 3/4 cups) in a blender.
Step 2
Puree till smooth.
Step 3
Pass the mixture through a fine sieve into a large bowl to strain out the seeds.
Step 4
Add the remaining lemon juice, Water (5 cups) , and Granulated Sugar (1 cup) to the bowl and stir until the sugar is dissolved.
Step 5
Taste, then and add more sugar, lemon juice or water if necessary.
Step 6
Pour into glasses with ice cubes and garnish with wedges cut from the Lemon (1) raspberries and Fresh Mint (to taste) if desired. The lemonade will keep in the fridge for a few days. Enjoy!

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