Raspberry Lemonade Recipe

This raspberry lemonade is the perfect thirst quencher for the lingering, hot days of summer.

Now that I live in the south, I have a full appreciation for the ritual of sipping a cold drink on a porch on a hot day. There’s really something to be said for it no matter where you live. But front porches are aplenty here in the south and I couldn’t be happier about it. I love front porch sittin’!

Two freshly poured glasses of raspberry lemonade sit on a serving tray, ready to drink. They each have a lemon slice on the side of the glass and two raspberries floating on top.

I had some raspberries that needed to be eaten and a raspberry lemonade sounded so good for these hot, humid days. So I set to work and the result was pretty darn tasty!


I have to admit, I was a little surprised when I saw that this is a question many people ask on google. It begs the question… how would you make lemonade WITHOUT lemon juice? I’m totally baffled. But lemonade mysteries aside, a good, fresh-squeezed lemon juice is definitely appropriate here. If you must use bottled lemon juice, it will work too. But the flavor of fresh squeezed is always better.

A closeup view of the glasses of raspberry lemonade, focusing on the glass in front.


I love using honey in my lemonade recipes. The honey has an extra kick that will put any homemade lemonade over the top. No matter what lemonade recipe you are making, you can always substitute honey for any other type of sugar. If you need help converting from a dry sweetener to a liquid like honey, here’s a substitution chart to make it easy for you. Just keep in mind that with a recipe like this one, it’s always best to sweeten to your own tastes. Start off with a little less than called for, and add more as needed. You can always add more, but you can’t take any out once it’s been added. So add slowly and to taste!

And overhead view of two glasses of raspberry lemonade sitting in a white serving tray.


Many folks are wising up to the amount of sugar they consume these days. It’s a smart and healthy thing to reduce in your every day life. That being said, you don’t have to avoid it completely. There is room in a healthy and balanced eating plan for a little something sweet from time to time. But if you really want to make lemonade without sugar, you can use stevia in place of any sweetener. I honestly recommend doing what I did, and simply reduce the amount of honey and then use stevia to balance it out. Stevia tends to enhance the sweetness of things more than actually create sweetness. So it’s best to have a small amount of sweetener in there that the stevia can enhance. Even if it’s a tablespoon or two of a different sweetener. Maple syrup will work here too as will coconut sugar or Sucanat.

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Two freshly poured glasses of raspberry lemonade sit on a serving tray, ready to drink. They each have a lemon slice on the side of the glass and two raspberries floating on top.

Raspberry Lemonade Recipe

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Course: Drinks
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 93kcal


  • Fine-meshed sieve


  • 12 oz. fresh raspberries
  • 7 cups water
  • 1 cup lemon juice
  • ½ cup honey (or any unprocessed sweetener you prefer – I used a ¼ cup honey and some stevia)


  • Combine the raspberries with 1 cup of the water (the rest of the water will create your lemonade in a few steps).
  • Mash the berries with a potato masher or fork.
    Step one of this raspberry lemonade recipe shows the raspberries getting mashed in a pot.
  • Bring them to a boil and then immediately reduce to a simmer. Cook until everything has cooked down by about half.
  • Allow them to cool for a bit and then transfer to a fine-meshed sieve over a bowl.
    Step two shows the raspberries being put through a strainer to extract the juice.
  • Use a large spoon or other slightly curved surface to mash the raspberries through the sieve. This will remove your seeds and pulp.
    Step three shows the raspberries being mashed through the sieve to extract the juice and pulp without the seeds.
  • You will be left with a bowl of raspberry juice that has a small amount of fiber in it (usually scraped from the bottom of the sieve when you're done mashing).
    Step four shows the finished juice and seedless pulp in a white bowl, ready to make raspberry lemonade with.
  • Combine this in a pitcher with the remaining 6 cups of water and all other ingredients. Adjust sweetener to taste and serve over ice for a nice chilled glass of fresh, homemade lemonade.
    Two glasses filled with raspberry lemonade sit on a white serving tray, ready to serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 93kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 107mg | Fiber: 3g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg

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