Fresh Raspberry Lemonade


  • 7 lemons
  • 4 cups (950 mL) water
  • 1 cup (250 mL) sugar
  • 1 cup (250 mL) raspberries
  • 1 bunch mint leaves

Makes: 6 servings
Free of: gluten and all top allergens


  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.

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