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Fresh Raspberry Lemonade

Makes 6 tall glasses

Free of: All top allergens and gluten-free.



  1. In a bowl, combine zest of four of the lemons and juice of six. Set one lemon aside.
  2. In a saucepan, boil 2 cups of the water with the
  3. sugar, stirring, until sugar dissolves.
  4. Add remaining 2 cups water, zest and lemon juice. Set aside.
  5. In a blender, purée raspberries and add to lemonade. Strain into serving pitcher and chill.
  6. Slice remaining lemon and add to pitcher, along with several mint leaves. Serve over ice.

First published in Allergic Living magazine. To subscribe or order a back issue, click here [1].