Homemade Sparkling Raspberry Lemonade
A refreshing and naturally flavored sparkling lemonade bursting with fresh raspberries and zesty lemon juice. Lightly sweetened and fizzed with sparkling water, this drink is perfect for summer picnics, brunches, or anytime you want a crisp, thirst-quenching beverage without artificial additives.
Equipment
- Blender or food processor
- Fine mesh strainer or cheesecloth
- Citrus juicer (manual or electric)
- Large pitcher or mason jar
- Spoon or muddler for stirring
- Optional: funnel, glass bottles for storage
Ingredients
- 1 cup fresh or frozen raspberries (thawed)
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- ½ cup sweetener (cane sugar, honey, agave syrup, or to taste)
- 4 cups chilled sparkling water, seltzer, or club soda
- Ice cubes (optional)
- Optional garnishes: lemon slices, fresh raspberries, mint leaves
Instructions
- Make the Raspberry Puree: Blend raspberries until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- Juice the Lemons: Extract fresh lemon juice using a citrus juicer.
- Combine Lemon Juice and Sweetener: In a large pitcher, whisk lemon juice with the sweetener until dissolved.
- Add Raspberry Puree: Stir the strained raspberry puree into the lemon-sweetener mixture until combined.
- Add Sparkling Water: Just before serving, gently pour in the chilled sparkling water and stir lightly to combine without losing fizz.
- Serve: Pour over ice if desired and garnish with lemon slices, raspberries, and mint.
Notes
- Adjust Sweetness: Taste and adjust sweetness before adding sparkling water, as carbonation may dilute flavor.
- Use Fresh Lemon Juice: Bottled juice lacks brightness and can affect taste.
- Strain Puree: For a smoother drink, strain raspberry puree thoroughly to remove seeds.
- Make Ahead: Prepare raspberry-lemon base up to 4 days in advance and keep refrigerated. Add sparkling water just before serving to retain fizz.
- Sugar-Free Option: Substitute sweetener with stevia, monk fruit, or erythritol as preferred.