How to Make Homemade Raspberry Lemonade
Clean Eating Raspberry Lemonade
Raspberry lemonade is a delicious beverage that normally is served with syrupy sweetness and artificial flavors. Avoid high fructose corn syrup and man-made chemicals by making your own homemade raspberry lemonade with this recipe and step by step directions.
It does take more time than opening a bottle, but the taste is better. Plus you know that you are getting far more nutrients, minus all the unhealthy additives, when you make raspberry lemonade from scratch.
This is how I make a clean eating -- or clean drinking-- raspberry lemonade, made with real ingredients.
Enjoy a Glass of Raspberry Lemonade
Make a Pitcher of Homemade Raspberry Lemonade
Preparation Time
Homemade Raspberry Lemonade Ingredients
- 16 ounces raspberries, fresh or frozen
- 2 lemons, juice squeezed
- 3/4 cup agave sweetener
- 2 quarts water, filtered or bottled
The Steps in Photos
Basic Directions
- Place the entire 16 ounces of raspberries into a 2 quart dutch oven.
- Turn the burner to medium high heat and bring the berries to simmer.
- After they have simmered for around 10 minutes, turn off the burner and allow the fruit juice to cool slightly, about 15 minutes.
- Juice two fresh lemons and discard any seeds. Pour the lemon juice into a 2 quart pitcher.
- Strain the raspberry juice.
- Pour the raspberry juice into the pitcher with the lemon juice. Add the sweetener and stir to dissolve. Add water to make 2 quarts.
- Taste the raspberry lemonade and add sweetener as desired.
Tips and Tricks for Making Homemade Raspberry Lemonade
When preparing to cook the raspberries, add enough water to the pan so that the berries on top are just barely poking out.
Once the berries are simmering, stir them occasionally as the fruit releases its juice. The berries will fall apart, but help them along by mashing the berries against the side of the pan. You want every raspberry cell to release its juice.
Once it's time to strain the raspberry juice, set up a strainer over a mixing bowl and slowly pour the raspberries over it.
The juice will stain, so be sure to wear an apron. It tends to spatter little red dots during this step. Have a dishcloth ready for cleaning up those spots immediately before they stain the countertops.
Allow the berries to sit in the strainer for about three minutes so that all the liquids drain off.
Use a wooden spoon to gently press the berry solids in the strainer so that all of the liquid comes out. [If you want a very clear raspberry lemonade, do very little of this pressing action. But if you don't mind a slightly cloudy drink, keep pressing to get all the flavor away from the seeds.]
You can see in the photos that the berries will begin very brightly colored and as the liquids drain off, the color changes to a dusty, dull pink. Once you see that color change, you know you have gotten most of the juice from the berries and you are left with mostly seeds in your strainer.
Discard the residue left in the strainer, or add it to your compost heap.
When adding sweetener, you can use sugar or a non-caloric alternative depending on your dietary needs. I use organic blue agave, so that is what is pictured.
Serve the lemonade over ice. Garnish with a sprig of fresh mint if desired.
This homemade raspberry lemonade does not taste just like a store bought product. It is not as sweet, and it has the real flavor of raspberries instead of the ultra-sharp taste of artificial chemicals. This is a real beverage, one worthy of a special occasion or holiday.
