Raspberry Lemonade

A refreshing cool raspberry lemonade recipe.

Course Drinks

Cuisine American, Western

Diet Gluten Free

Prep Time 10

Cook Time 5

Servings

Calories 105kcal

Combine the sugar with the water in a saucepan and put on medium heat till the sugar is dissolved.
Swirl the pan occasionally to speed up the process.
Allow the syrup to cool.

Sieve the puréed raspberries, reserving the juice and discarding the pulp.
In a large jug combine the lemon juice, raspberries and the sugar syrup you made earlier.
Mix in the apple juice and 5-6 cups of water, depending on how sweet/tart you prefer your lemonade.
Garnish with lemon slices, raspberries and serve with ice.

Place all ingredients into the Instant Pot. Do not mash the raspberries.
Close the lid and turn the vent to the sealing position. Set the Instant Pot to Pressure Cook or manual at high pressure for 5 minutes.
Let cook till done then, allow a natural pressure release for 10 minutes and then manual release the rest of the pressure and open the Instant Pot. Scoop out the raspberries, they will have turned white at this point and will still be intact.
Decant into a large pitcher, let cool and refrigerate.
When ready to serve, pour over ice and garnish with lemon slices and fresh raspberries.

You can easily swap out berries to make this into strawberry lemonade or even a blueberry lemonade.
Add even more raspberries if you prefer.
Make with a sparkling lemonade for a fun twist.
Add some mint into the sugar syrup for a delightful taste.

There are 5 Freestyle SmartPoints in a serving of raspberry lemonade.