1.5cup(187 g) fresh or frozen raspberriesmashed with a fork
1cup(236 ml) cloudy apple juice
5-6cups(1.18 L - 1.42 L) cold water
ice
lemon slices and raspberries to garnish
Instructions
Sugar Syrup Instructions
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.
Make The Lemonade
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.
Make It In The Instant Pot
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.
Notes
Raspberry Lemonade Tips
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.
Raspberry Lemonade Weight Watchers Points
There are 5 Freestyle SmartPoints in a serving of raspberry lemonade.