I’ve been making so much lemonade lately, regular and frozen. I seriously love lemonade, as long as there is no pulp. Remember that pulp is a bad bad bad thing in my eyes. Three bads mean it’s seriously bad. Some people love it. I absolutely loathe it. It’s a texture thing for me. Drinks are suppose to be smooth, unless it’s chunks, slivers or pieces of ice. That is okay, but pulp. No. Absolutely not. So if you ever come to my house, bring your own pulp if you want it in your drink. I can just see it now, someone carrying a baggie full of pulp. Okay I doubt anyone would really go to that extreme but it’d be funny if someone actually did that.

I wanted to shake things up and try a different variety of lemonade. It also gives me a chance to decide if there is another keeper for parties, or just in general. I had been holding off on trying this, for what reason I’m not quite sure because it requires so few ingredients and is beyond simple. Outside of a traditional or frozen lemonade, this is the easiest thus far.

The end result is a very raspberry tasting lemonade. You get a taste of both. It’s strong but in a good way. I had forgotten until recently how tasty raspberries are. It’s a very delightful and sweet fruit, much stronger than strawberries. And perfect paired with lemons so raspberry lemonade makes sense.

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Raspberry Lemonade

Total Time: 15 minutes


  • C water
  • 1 C raspberries
  • 1 can lemonade concentrate


  • There are two easy methods to make this drink that are very similar. Which method you choose will depend on the kitchen gadgets you have on hand. 
  • Method 1: combine 1 cup raspberries with 1 cup water in blender. Blend until as smooth as possible. Pour contents through a mesh strainer into a measuring cup, then through a funnel into a pitcher. If desired, strain the lemonade concentrate into the pitcher as well. Pour in 2 more cups of water, stir or shake. Serve over ice. Top off with raspberries if desired.
  • The second method is the same as seen in the lemon cheesecake recipe: How to make raspberry sauce. I just happened to have 1 cup of raspberry sauce leftover, that I had frozen. You can freeze raspberry sauce in an airtight container for up to a year.
  • Method 2: using thawed frozen raspberries, place 1 cup or more in a mesh strainer over a large bowl. Use a spoon to mash the raspberries against the strainer pushing out the juice into the bowl below. Continue this method until you have a pushed out all of the liquid from the raspberries. You will now have a raspberry puree in the bowl, discard remaining seeds and solid remnants. Mix 1 cup raspberry puree with 1 cup water. This will help dilute it and make it easier to pour. Using a funnel, carefully pour mixture into a pitcher. Strain lemonade concentrate, add to raspberry liquid. Add 2 more cups of water. Stir or shake. Serve over ice. Top off with raspberries if desired.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Drinks